THE HAUS

Observed food employee food being eaten in a food preparation area. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: The PIC had the employee food moved to an area designated for employees to eat away from food preparation areas.

Observed sanitizer bucket on the floor, and not stored off the ground. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.
2. 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); and (ii) Laundered daily.
3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. COS: The PIC immediately had the sanitizer buckets moved off the ground.

Observed sanitizer bucket on the floor, and not stored off the ground.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. 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); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

COS: The PIC immediately had the sanitizer buckets moved off the ground.

Observed hot water supply not maintained during peak periods for the 3-compartmenet sink, mop sink, and vegetable prep sink.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

COS: The PIC will switch to single-use items once clean and sanitized dishes are used. The PIC will immediately have someone come out to repair the hot water supply.

Observed manual warewashing wash temperature at less than 120 degrees Fahrenheit.

511-6-1.05(6)(h),(i) - Warewashing Equipment, Clean Solutions; Manual Warewashing Equipment, Wash Solution Temperature (C,Pf) (h) Warewashing Equipment, Clean Solutions. The wash, rinse, and sanitize solutions shall be kept clean.

(i) Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf

Note: The PIC will immediately switch to single-use utensils after clean and sanitized utensils are used. The PIC will not wash equipment until hot water supply is repaired. Note: The PIC will immediately have the water supply repaired.

Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.

511-6-1.05(6)(j) - Mechanical Warewashing, Wash Solution Temperature (Pf) (j) Mechanical Warewashing Equipment, Wash Solution Temperature.

1. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than:

(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf

(ii) For a stationary rack, dual temperature machine, 150ºF (66ºC); Pf

(iii) For a single tank, conveyor, dual temperature machine, 160ºF (71ºC) ; Pf or

(iv) For a multitank, conveyor, multitemperature machine, 150ºF (66ºC). Pf

2. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Pf

Note: The PIC will immediately switch over to single-use equipment until the hot water supply is repaired.

Observed the dumpster lids to be missing, exposing garbage in receptacles not protected from insects and rodents.

511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Note: The manager will immediately have these repaired to prevent attraction of insects and rodents.

Cut cabbage was observed in the walk in refrigeration unit with no date on it. According the Manager the cabbage was cut (3) days ago. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 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. Pf Note: An employee immediately labeled the cut cabbage during the inspection

Several food containers were observed in the kitchen with no labels. 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. Note: An employee immediately labeled on the food containers during the inspection.

Observed one hand sink, located in the main kitchen, to have a final temperature of 93F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. PIC to place a DO NOT USE sign on the sink until hot water is available at 100F.

Observed the hand sink in the women's bathroom to reach a temperature of 90F. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. PIC to close off bathroom, make the men's a unisex restroom until hot water can be restored to the effected hand sink.

Observed the hand sink in the women's bathroom to reach a temperature of 90F. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. PIC to close off bathroom, make the men's a unisex restroom until hot water can be restored to the effected hand sink.

Observed ware-wash machine to reach a final temperature of 96F. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). PIC to set up 3-compartment sink until ware-wash machine can be maintenanced.

Observed an accumulation of dirt and debris on the floor underneath the prep sink leading to the cooking station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean area behind the prep sink and cooking station.