Little Azio

Observed multiple food item stored uncovered in RIC on cook line. CA: Advised PIC to cover all food items stored in coolers.

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;

Observed salmon thawed while still in vacuum sealed packaging. CA: Advised PIC to remove salmon from packaging while still frozen then thaw. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed abundance of fruit flies in kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspection incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Singing methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this rule; 4. Eliminating harborage conditions. The PIC will have pest control come to specifically spray for fruit flies and will eliminate harborage conditions.

Observed standing water on inside of two reach in coolers. The non-food contact surfaces of equipment shall shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The PIC will have this location cleaned.

Observed cracked and missing tiles. Observed wall by the salad station missing coving. Observed standing water in facility. Observed buildup on wall surrounding 3 compartment sink. All physical facilities shall be maintained in good repair. The PIC will repair and clean all locations.

Observed employee water bottles stored on shelves directly above food items. 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. The PIC relocated items.

Observed failure to cover food inside the walk-in cooler and the prep top cooler. Food shall be covered to prevent environmental contamination. Advised PIC to cover the food.

Observed failure to discard onsite-prepped food items after 7days in storage. Food items prepped onsite for storage shall not be stored past 7days. Advised PIC to discard the food.

Observed failure to hold TCS items at 41 in two coolers. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Advised line cook to discard all food.

Observed no person in charge on site at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. Informed staff that there MUST be a designated PIC during all times.

Observed meat slicer containing debris and grease, despite the slicer having been cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC shall have equipment cleaned.

Observed two chemical bottles stored at front food service area with no label or identifying markers. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC will have these items labeled.

Observed wiping cloth stored in sanitizer solution reading at 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Advised cook to change sanitizer solution.

Observed broken knife stored as clean. Observed damage to the front of the reach in coolers in the check out area. . Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Instructed cook to dispose of knife. PIC will have equipment repaired.

Observed no covered receptacle in the women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. PIC will provide covered receptacle.

Observed cracked tiles and missing grout throughout entire facility. Some of these tiles had been attempted to be filled with putty. All physical facilities shall be maintained in good repair. PIC will have these spots repaired.

Observed ceiling tiles covered in dirt and debris. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have these cleaned.

Observed failure to hold multiple TCS items at 41 degrees in every cooler except for the walk in. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Advised line cook to discard all food.

Observed meat slicer stored as clean with visible grease buildup and debris on surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC shall have equipment cleaned.

Observed failure to store food items 6 inches off the floor in the freezer. Food shall be protected from contamination by storing the food at least 6inches (15 cm) off the floor. Advised staff to move food.

Observed fruit flies in kitchen and a dead cockroach in the dry storage area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; 4. Eliminating harborage conditions. PIC will have pest control visit.

Observed bowls and plates stored food-contact surface up, with no covering to protect from contamination. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. Advised staff to flip plates.

Observed single-use items (plastic to go containers and plastic condiment container) improperly stored on the prep line located in the main kitchen area. All single-use items shall be stored covered on facing downward on clean food contact surface. Advised staff to flip to-go boxes.

Observed mechanical ware washing machine at a concentration of 0ppm. Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Informed staff that solution needs to be replaced and should be regularly tested.

Observed cracked tiles in the front food service area and puddles of water around the corners of the front food service area. Good Repair. All physical facilities shall be maintained in good repair. PIC will have these spots repaired.