Via Cibo

Used cleaning cloths are noted on the counters. , , Ensure used cleaning cloths are stored in a food safe sanitizer and replace the food safe sanitizer every four hours or more frequently as required. Verify the concentration of the food safe sanitizer with a test strip., , Staff placed the cleaning cloths in food safe sanitizer and PHI placed cleaning cloths in laundry.

1. Dirty frying pans with oil and food debris are stored in the clean frying pan storage area. , , 1. Wash the frying pans and ensure frying pans are clean before placing the frying pans into clean storage. , , 2. Two empty metal bins used for clean utensil storage appear to have some staining and grease build-up on the bottom of the bins. , , 2. Wash the metal bins and ensure all metal bins used for utensil storage are clean and sanitary., , 1-2. PHI and staff placed the frying pans and metal bins in the dishwashing area., , 3. A couple of cooked noodles in a cooling tray are in contact with a used cleaning cloth., , 3.Discard the noodles in contact with used cleaning cloth and ensure:, - cooked foods are stored in a manner that prevents cross-contamination., -cleaning cloths are stored in a food safe sanitizer bucket, and in a manner that prevents potential cross-contamination., , At the time of the inspection, staff discarded the 2 noodles and removed the used cleaning cloth.

Soap is missing from the front service area. , , Please ensure soap is available at all times for proper hand hygiene. , , The owner restocked the soap during the inspection.

Foam is exposed on one side of the walk-in freezer door frame, making it difficult to clean., , Repair the walk-in freezer door frame and ensure the surface is smooth, durable, and easily cleanable.

The following areas require some cleaning:, -The ceiling. , -The wall by the dishwashing area., -The seal on the walk-in freezer. , , Ensure all walls, ceilings, surfaces, equipment, and areas are kept in a clean and sanitary condition.

1. Unsanitary used sponges and steel wool are noted in the dishwashing area., , 2. Used cleaning are stored on the counters. , , Ensure:, , 1. Sponges and steel wool are discarded after use as sponges and steel wool are uncleanable. , , 2. Used Cleaning cloths are stored in food safe sanitizer. Replace the food safe sanitizer every four hours or more frequently as required. Verify the concentration of the food safe sanitizer with a test strip and ensure the minimum concentration is at or above:, Bleach: 100 ppm, QUAT: 200 ppm, Iodine: 12.5 ppm, , A link to the guidelines for the use of wiping cloths will be sent via email with the report.

1. Unsanitary utensils and storage containers are noted in the clean dishes area., , 2. The bins holding clean utensils, and the cookie sheet under the clean cutting boards have what appears to be some debris and crumbs in them. , , In the walk-in cooler:, , 3. A container of raw shrimps is stored above cured meat. , , 4. Eggs are stored above a package of French fries. , , Ensure:, 1. All utensils and storage containers are clean before being placed in the clean dishes area. , , 2. All bins and cookie sheets used for clean dishes storage are kept in a clean and sanitary condition. , , The manager moved the utensils, storage containers, bins, and cookie sheet to the dishwashing area and started washing dishes during the inspection., , 3-4. Raw sea food, raw meat and raw eggs are stored below, cured meats, ready-to-eat foods, vegetables, or pre-packaged foods to prevent potential cross-contamination. , , The manager reorganized the cooler during the inspection.

Cooked penne noodles are noted at 11.0 degrees Celsius and are stored at room temperature. , The manager indicated the noodles have been cooling for just over 1 hour. , , Ensure:, High-risk food such as cooked penne are stored at/below 4 degrees Celsius or at/or above 60 degrees Celsius., , The manager moved the cooked penne into the walk-in fridge during the inspection.

At the front service handwashing sink:, 1. The soap dispenser is not dispensing soap., , 2. Paper towel is missing., , Ensure: , 1. The soap dispenser is properly installed and dispensing soap. , , The manager repaired the soap dispenser during the inspection. , , 2. Paper towel is available at all times for hand hygiene., , The manager replaced the paper towel during the inspection.

Ice build-up is noted on a section of the walk-in freezer floor, under the evaporator, posing a potential slipping/falling hazard. , , Remove the ice build-up and ensure the freezer floor is free of ice.

1. In the walk-in freezer: The evaporator unit may be leaking as icicles are hanging from the evaporator unit, and ice build-up is noted on the floor. , , 1. Repair the walk-in freezer and ensure the freezer is maintained in good repair and free of ice., , 2. Foam is exposed one side of the walk-in freezer door frame, making it difficult to clean., , 2. Repair the walk-in freezer door frame and ensure the surface is smooth, durable, easily cleanable.

1. Some items stored in the walk-in freezer are disorganized. , , 2. The following areas require some cleaning:, -The ceiling. , -The wall by the dishwashing area., -The seal on the walk-in fridge and freezer. , -The high-touch areas (handles and parts of the door) on the walk-in fridge and freezer., -The metal tables and shelves., , Ensure: , , 1. All stored items in the freezer are kept organized for easy cleaning and access., , 2. All walls, ceilings, surfaces, equipment, and areas are kept in a clean and sanitary condition.