C'EST SI BON PASTRY AND RESTAURANT

Observed PIC handling food with a watch and bracelet on. C/A: . Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food

Observed accumulation of food splatter and debris on the shelves located above the sink in the main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed raw fish and raw shelled eggs stored above cooked meats and raw produce in the reach in cooler. C/A: Raw animal products shall be stored in a way to prevent cross contamination of ready to eat foods. COS: Raw fish and eggs moved to bottom shelf below ready to eat foods.

Observed CFSM certificate with expiration date of 6/15/2025 posted at the facility. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

PIC can not verify that food employees have been informed or trained on the reportable symptoms or illnesses. C/A: 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.

PIC could not demonstrate knowledge to EHS of the 5 reportable symptoms nor the 6 reportable illnesses that are supposed to be reported to management. C/A: PIC shall be able to demonstrate knowledge of the 5 reportable symptoms and the 6 reportable illnesses that are transmissible via food that employees must report to management if they are experiencing them or diagnosed with them. COS: EHS educated PIC

Observed PIC clean and rinse lid off in the prep sink and placed the lid on a container of turkey legs, without sanitizing the lid first. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning COS: EHS educated PIC on how to set-up 3 compartment sink and sanitized dish.

Observed cooked chicken and beef stew with a prep date of 10/27 stored in the reach in cooler 1 in the main kitchen. C/A: A food that requires datemarking shall be discarded if it Exceeds 7 days. COS: Discarded.

Observed container of tomato puree in the reach in cooler 2 that PIC stated that was opened a few days ago with no date marking. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: Discarded.

Observed food employee washing dishes in the produce prep sink. C/A: Produce prep sinks shall be designated for washing fresh produce only. COS: EHS educated PIC. PIC cleaned prep sink with chlorine sanitizer solution.

No test strips available to test for chlorine sanitizer. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed employee food mixed in and on top of food that is used for food service at the facility inside the reach in cooler 1 and 2. Observed employees personal items stored amongst items for the food service in the dry storage area. C/A: Ensure employee items are stored in designated areas way from food and food equipment.

PIC NOT ABLE TO DEMONSTRATE KNOWLEDGE OF 5 REPORTABLE SYMPTOMS/6 REPORTABLE ILLNESSES THAT ARE TRANSMISSIBLE VIA FOOD THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING THEM OR DIAGNOSED WITH ONE OR MORE

C/A: PIC SHALL BE ABLE TO DEMONSTRATE KNOWLEDGE OF 5 REPORTABLE SYMPTOMS/6 REPORTABLE ILLNESSES THAT ARE TRANSMISSIBLE VIA FOOD THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING THEM OR DIAGNOSED WITH ONE OR MORE

COS: EHS DISCUSSED THE RESPONSIBILITY OF THE PIC/CFSM TO BE ABLE TO DEMONSTRATE KNOWLEDGE OF THE 5 REPORTABLE SYMPTOMS/6 ILLNESSES WITH OWNER/CFSM

PIC NOT ABLE TO DEMONSTRATE AWARENESS OF THE PIC/CFSM TO REPORT TO THE LOCAL HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES

C/A: The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced, or
2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi

COS: EHS DISCUSSED THE RESPONSIBILITY OF THE PIC/CFSM TO BE AWARE THAT THEY MUST REPORT TO THE LOCAL HEALTH DEPARTMENT IF ANY EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES WITH THE OWNER/CFSM

OBSERVED TWO LARGE BAGS OF RICE OPEN AND EXPOSED IN BACK KITCHEN

C/A: ALL FOOD SHALL BE COVERED AND PROTECTED FROM CONTAMINATION

COS: BAGS CLOSED

NO DATE MARKING OBSERVED ON 2 BOWLS OF RICE/RICE AND PEAS STORED AND HELD IN FOOD SERVICE FACILITY FOR OVER 24HRS IN REACH IN COOLER 1 IN MAIN KITCHEN AREA

C/A: ALL TCS FOODS STORED AND HELD FOR OVER 24HRS IN A FOOD SERVICE FACILITY SHALL BE DATE MARKED TO ENSURE A 7 DAY SHELF LIFE

COS: DATES PLACED ON BOWLS

NO THEREMOMETER OBSERVED IN EITHER REACH IN COOLERS TO MEASURE THE AMBIENT TEMPERATURE OF UNITS

C/A: IN A MECHANICALLY REFRIGERATED STORAGE UNIT, A TEMPERATURE MEASURING DEVICE SHALL BE LOCATED IN THE WARMEST PART OF THE UNIT

DID NOT OBSERVE MOST RECENT INSPECTION REPORT POSTED CONSPICUOUSLY IN FOOD SERVICE FACILITY.

C/A: FOOD SERVICE FACILITIES SHALL HAVE THE MOST RECENT INSPECTION REPORT POSTED CONSPICUOUSLY FOR CUSTOMERS VIEWING

OBSERVED EMPLOYEE FOOD STORED AMONGST/ON TOP OF FOOD FOR FOOD SERVICE IN REACH IN COOLERS IN MAIN KITCHEN

C/A: 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.

COS: FOOD WAS REMOVED

OBSERVED MULTIPLE TCS FOODS (RICE & PEAS, TURKEY NECK BONES AND PIECES, GOAT, PORK PIECES, AND TURKEY BROTH) COLD HOLDING ABOVE 41F IN REACH IN COOLER IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOOD DISCARDED

OBSERVED (SM) RICE AND PEAS AND WHITE RICE HOT HOLDING BELOW 135F ON COUNTER IN MAIN KITCHEN.

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD DISCARDED

PIC HAS NOT IMPLEMENTED RULES TO ENSURE COMPLIANCE SUCH AS: ENSURING EMPLOYEES ARE TRAINED IN FOOD ALLERGEN AWARENESS, ENSURING PROPER COLD AND HOT HOLDING TEMPERATURES OF TCS FOODS, PROPER COOLING METHODS, THE METHOD OF DATE MARKING AND DISPOSITION OF TCS FOODS HELD FOR MORE THAN 7 DAYS

C/A: PIC SHALL ENSURE THEY IMPLEMENT RULES TO ENSURE COMPLIANCE FOR ITEMS INCLUDING BUT NO LIMITED TO: ENSURING EMPLOYEES ARE TRAINED IN FOOD ALLERGEN AWARENESS, ENSURING PROPER COLD AND HOT HOLDING TEMPERATURES OF TCS FOODS, PROPER COOLING METHODS, THE METHOD OF DATE MARKING AND DISPOSITION OF TCS FOODS HELD FOR MORE THAN 7 DAYS

PIC NOT ABLE TO VERIFY THAT ALL EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITIES TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO ILLNESS/DISEASES TRANSMISSIBLE VIA FOOD. PIC NOT ABLE TO DEMONSTRATE AWARENESS TO REPORT TO THE HEALT DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE REPORTABLE ILLNESSES

C/A: PIC SHALL BE ABLE TO VERIFY THAT ALL EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITIES TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO ILLNESS/DISEASES TRANSMISSIBLE VIA FOOD. PIC SHALL BE ABLE TO DEMONSTRATE AWARENESS TO REPORT TO THE HEALT DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE REPORTABLE ILLNESSES

EHS EMAILED EMPLOYEE HEALTH AGREEMENT TO OWNER FOR EMPLOYEES TO SIGN AND EMAIL BACK TO EHS OR IF NOT RECEIVED BY 2/1/2024, EHS WILL FOLLOW UP WITH INFORMAL INSPECTION; PIC INFORMED PIC THAT THEY ARE TO REPORT TO THE HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE REPORTABLE ILLNESSES

PIC NOT ABLE TO DEMONSTRATE AWARENESS OF 5 SYMPTOMS/6 ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING THEM OR DIAGNOSED WITH ONE OR MORE

C/A: PIC SHALL BE ABLE TO DEMONSTRATE AWARENESS OF 5 SYMPTOMS/6 ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING THEM OR DIAGNOSED WITH ONE OR MORE

COS: EHS EXPLAINED TO PIC THE 5 REPORTABLE SYMPTOMS AND 6 REPORTABLE ILLNESSES THAT MUST BE REPORTED TO MANAGEMENT BY EMPLOYEES

PROPER DISINFECTANT FOR EMPLOYEES TO USE WHEN IMPLEMENTING PROCEDURES FOR THE CLEAN UP AND DISPOSAL OF VOMIT/FECAL INCIDENTS NOT OBSERVED IN FACILITY.

C/A: FOOD SERVICE FACILITIES SHALL HAVE, ONSITE, PROPER DISINFECTANT FOR EMPLOYEES TO USE WHEN IMPLEMENTING PROCEDURES FOR THE CLEAN UP AND DISPOSAL OF VOMIT/FECAL INCIDENTS

EHS WILL FOLLOW UP WITH FACILITY WITHIN 72 HRS

NO DATE MARKING OBSERVED ON LARGE POT OF RICE AND PEAS IN REACH IN COOLER COOKED AND HELD FOR OVER 24HRS. NO DATE MARKING OBSERVED FOR TURKEY NECK BONES COOKED STATED WERE COOKED "SATURDAY".

C/A: ALL TCS FOODS COOKED AND HELD FOR OVER 24HRS SHALL BE DATE MARKED TO ENSURE A 7 DAY SHELF LIFE

COS: FOOD DISCARDED

OBSERVED COOKED SALT FISH AND GROUND BEEF WITH PREP DATES OF 1/8/2024, BEING HELD FOR SERVICE IN REACH IN COOLER 2. OBSERVED EGG WASH BEING HELD FOR SERVICE IN REACH IN COOLER 2 WITH A PREP DATE OR 1/9/2024.

C/A: ALL TCS FOODS SHALL BE HELD FOR NO MORE THAN 7 DAYS AND DISCARDED BEFORE OR BY THE 7TH DAY OR HOLDING

COS: FOOD DISCARDED

OBSERVED TWO BAGS OF GRIOTE STORED ON COUNTER, IN CLOSED PLASTIC ZIP LOCK BAGS PIC STATED WERE IN THE COOLING PROCESS

C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods.

OBSERVED RAW SHELLED EGGS STORED ABOVE RTE VEGETABLES IN REACH IN COOLER 2 IN MAIN KITCHEN AREA

C/A: RAW ANIMAL PRODUCTS SHALL BE STORED IN A MANNER THAT PREVENTS CONTAMINATION OF RTE FOODS

COS: FOOD REARRANGED

OBSERVED WHITE RICE, CABBAGE, AND MIXED VEGETABLES IN REACH IN COOLER COLD HOLDING ABOVE 41F

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: WHITE RICE REHEATED TO 200F @ 2:24PM TO BE COOLED DOWN TO 41F OR BELOW; CABBAGE REHEATED TO 193F @2:35PM TO BE COOLED DOWN TO 41F OR BELOW; MIXED VEGETABLES REHEATED TO 182F @2:50PM TO BE COOLED DOWN

OBSERVED PEAS AND RICE HOT HOLDING BELOW 135F ON COUNTER IN MAIN KITCHEN

C/A: TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: RICE AND PEAS REHEATED TO 185F @ 2:16PM FOR HOT HOLDING