PAPOULI'S GRECIAN FOOD

EHS observed a two clear containers on the back shelf. One clear container contained brown substance and the other had white substance without any labels to identify the item.

CA-PIC needs to make sure that once items are taken out of its original packaging the item must be labeled with it generic name.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

EHS observed black headphones on top of Talion Sparkling drink and also a purse on the same shelf with items that they are using in the facility.

CA-PIC needs to create a designated area for employees belongings and have them stored away from items that they use in the facility.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed the inside of the prep top cooler need to be cleaned. There was food debris and build up at the back of the unit once you lift the lid up.

CA-PIC needs to make sure that employees are routinely cleaning cleaning the prep top cooler to reduce any food debris from appearing.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed build up of grease on walls directly under hood vents in main kitchen. PIC informed EHS that (b) Cleaning, Frequency and Restrictions

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC have walls cleaned. This must be corrected by 05/17/24

EHS observed romaine lettuce prepped at 10:00am with no degree change. EHS took two temps, one at 12pm and another at 12:46pm. The temp of the cut romaine lettuce was 52 degrees Fahrenheit. EHS used the cooling rationale to determine how many degrees item was supposed to drop within this time frame. EHS took the rate that the food must be cooled from 70-40 degrees, 0.121, and multiplied it by the time between the first two temps, which was 46 mins. The romaine lettuce was supposed to drop at least 5.56 degrees Fahrenheit and the cut romaine temperatures should have been 47 degrees. The time lapse was 46 mins.

d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

Informed PIC to place Romaine lettuce in WIC to bring down to temp. Informed EHS that romaine lettuce still has one hour to bring to temp. This must be corrected by 09/20/23

Observed facility lacking health reporting form for employee that was handling food during inspection. Employee was prepping food items to be served. PIC informed EHS that employee is new.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

PIC is to have employee sign employee health reporting forms. This must be corrected by 09/20/23

EHS observed packing of tomatoes exposed to contamination from leak in WIC.PIC informed EHS that lines must be drained from condenser.

(q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Informed PIC to place tomatoes in another container since the integrity of packaging has been damaged. This must be corrected by 09/20/23

Upon entering facility EHS observed one male employee without hair restraint and another male employee without beard guard prepping food.

(i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC instructed both employees to place on hairnets and beard gaurds. This was COS.

Observed condenser in WIC with an leak. PIC informed EHS that maintenance has been called to drain lines in WIC.

EHS observed containers stored in dry dish area over prep table with left over stick residue

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC instructed employee to re-wash dishes. This was COS.

EHS observed an employee cell phone being charged on counter under microwave storage near prep top cooler. Also observed employee jacket on table under hot holding steam well unit. EHS also observed employee having phone propped up on food storage table that holds dry seasonings to watch videos.

b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

PIC removed items. This was COS.