NAZ'S HALAL FOOD

13A: .02(1)(d)Observed most recent inspection report not posted in the facility The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: provided a copy of todays inspection report via email to be posted in facility

14A: .04(4)(k)Observed handles for in use utensils in direct contact with the food During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: utensils removed so handles are not in direct contact with the food.

1-2A: .03(2)Observed no person in charge at facility at start of inspection There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Employee designated as person in charge

2-2A: .03(2)(o)Designated person in charge unable to provide a verifiable way to show staff have been trained on symptoms and illnesses to report to management Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2A: .03(4)(a)(b)(c)(e)(f)Designated person in charge unable to provide symptoms and illnesses as related to employee health policy The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf)

2-2D: .06(2)(o)Observed sanitizer sink being stored in hand washing sink A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: bucket removed from hand sink.

2-2E: .03(6)Designated person in charge unable to provide epa approved disinfectant against norovirus and written procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

6-1A: .04(6)(f)Observed multiple items in walk in cooler holding at temperatures greater than 41. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

10D: .04(4)(d)Observed multiple bottles of sauces bearing no labels. 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. (C)

14B: .05(10)(a)Observed food storage containers wet nesting After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)

15A: .05(6)(a)Observed walk in cooler with an ambient air temperature of 50F Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

17D: .07(4)(b)Observed employee personal items stored on top of food service items 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. (C) Corrective Actions: items relocated.