BHG Take Out

Observed food contact cutting board with old soiled residue and food crumps. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned. PIC advised to clean and maintain clean.

Observed failure to date mark ready-to-eat food items that are cold holding for more than 24 hours in reach-in cooler (sauce). PIC was advised that ready-to-eat (cooked and prepackaged) food items that is held in the facility for more than 24 hours, must be labeled with a preparation date of 7 day discard by date.

Observed failure to label several sauce (squeeze)bottles with the most common food 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. PIC was advised that food storage containers/bottle must be identified with common name of food. NOTE: If labels will not stay on bottles then consider using a permanent marker to write directly on the bottle. Also, ensure that when bulk food containers are washed that the labels are reattached.

Observed buildup of soiled material on racks, floor, walls, door and in the all reach-in coolers. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Advised owner to have floor, walls, ceiling and kitchen equipment clean and maintain clean.

Observed holes on the wall. 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. Owner advised to repair.

Observed heavy grease buildup on the kitchen hood. 511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. PIC will ensure to clean within 4 5 days and maintain clean.

Observed food contact prep top cooler cover with old soiled residue. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned. PIC advised to clean and maintain clean.

Observed employees cooking with no hair/beard guard. 511-6-1.03(5)(i) - Hair Restraints (C) (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.

Observed that no permit was displayed.511-6-1.02(1) (f) (1)The food service permit must be displayed in a location that is conspicuous to customers.

Observed buildup of soiled material on racks, floor, walls, door and in the all reach-in coolers. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Advised owner to have floor, walls, ceiling and kitchen equipment clean and maintain clean.

Observed that no permit was displayed.511-6-1.02(1) (f) (1)The food service permit must be displayed in a location that is conspicuous to customers.

Observed that there was no handwashing sign at the hand sink.C/A Advised the owner to replace the one that was missing.