PIASSA RESTAURANT & MART

Observed a pan of white rice prepped yesterday stored uncovered in reach in cooler. CA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food service employee covered the pan of rice.

Observed multiple pans of TCS foods(vegetables, soups) colding holding in the reach in cooler for more than 24 hours without being properly date marked without a label of date opened or prepared or date of disposal. CA: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. The day of preparation shall be counted as Day 1. PIC was instructed to date mark the pans of TCS food ( vegetables, soups) due to being cold held more than 24 hours.

Observed multiple working containers spices, sugar without a common name. CA: 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. COS: PIC wrote the common name on working containers spices.

Observed the main kitchen with dirt and food residue on the floors and walls. CA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Advised PIC the cleaning frequency needs to increase to limit the accumulation of dirt/ food debris.

Observed two TCS (boiled eggs, cooked pasta) cold holding above 41F. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded the TCS food(boiled eggs, cooked pasta) into the trash.

Observed 6 pans of TCS foods(vegetables, soups) colding holding in the reach in cooler for more than 24 hours without being properly date marked without a label of date opened or prepared or date of disposal. CA: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. The day of preparation shall be counted as Day 1. PIC was instructed to date mark those 6 pans of TCS food ( vegetables, soups) due to being cold held more than 24 hours.

Observed Lamb Soup, cooked yesterday, 9/11/2023 holding at 51. Informed PIC TCS foods must be cooled properly to ensure proper holding temperatures are met and maintained. Advised PIC to ensure cooked Time/Temperature Control for Safety Foods are cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, with 70F being reached within the first two hours. Advised PIC to discard Collard Greens. COS- PIC discarded Lamb Soup.

Food Safety Manager Certificate has expired for establishment. Informed PIC there must be one valid/in date food safety manger. PIC informed me new test will be scheduled.