MEDALLO RESTAURANT

Observed bulk flour and ingredient bags are open and not securely stored. [CA] After opening, bulk ingredients shall be transferred to approved containers with tight fitting lids to prevent contamination.

Measured the chlorine concentration inside the upright mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with 50 ppm of chlorine, or as per manufacturer's specifications.

*REPEAT VIOLATION* Employee observed cracking raw shell eggs with gloved hands, cooked the eggs on the stove, then proceeded to handle the food contact side of the plate with the intention of placing the cooked eggs on it for consumer service. Employees shall change their gloves and wash their hands in the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] This division intervened, and instructed the employee to change gloves and properly wash hands. Plate was taken to the dishwashing area to be cleaned. ____________ Minor violation: Multiple employees observed handling raw shell eggs and/or bowls of pooled eggs, then proceeded to handle various pieces of equipment, containers of food, and surfaces throughout the kitchen area. [CA] Employees shall change their gloves and properly wash their hands as listed in the scenarios above.

*REPEAT VIOLATION* Back handwash sink observed to be partially obstructed with 10+ boxes of oil stacked directly in front. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

10+ small flies observed throughout the kitchen/storage areas. [CA] Work with pest control company to eradicate presence of flies within facility to prevent contamination of food/food contact surfaces.

Water in the mop sink measured 97F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

All cooking equipment (two 6-burner stoves, two fryers, convection oven, single-burner stove, etc.) under the type-one ventilation hood at the cook-line extends past the ventilation hood overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Discontinue the use of the convection oven. Submit plans for installation of new oven.

Ambient of the two-door prep cooler at the front cook-line measured 47F. Ambient of the one-door upright cooler at the back kitchen area measured 50F. No PHF's stored inside units at time of inspection. Note: Operator suggested replacing the non-functional unit. This division informed him that if it is a like-for-like replacement (same make/model), then approval is not required. However, replacement of the units with a different make/model will require approval beforehand. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.

Whole chicken measured 110F while maintained in a covered plastic container on the counter next to cook-line. Per the cook, it had been steamed 45 minutes prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Chicken uncovered and placed into the upright cooler to rapidly cool down.

Fly observed inside of a bowl of flour that was maintained inside of a bag of opened flour in the dry storage room. Bowl is used as a scoop for the flour. Multiple other flies observed perched on the inside of the bag of flour but not in direct contact with the flour. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Bowl of flour VC&D into the trash. See VC&D report. Bowl taken to the dishwasher to be properly cleaned.

Floor tiles in the food preparation area are missing cove-basing. Observed cracks in the walls/floors throughout the food preparation area. Observed wooden walls covered with brick laminate overlay throughout areas of open food storage. [CA] Walls/floors/ceilings shall be of an approved material, and shall be maintained in good repair. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

*REPEAT VIOLATION* Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Dishwasher technician arrived on site and fixed the mechanical dishwasher. Mechanical dishwasher chlorine sanitizer concentration measured 50 ppm after correction. ____________ Minor violation: Multiple flies observed perched on the inside of an opened bag of flour in the dry storage room. Fly observed crawling on the lip of a wet, recently washed food-storage container in the dry storage room. [CA] Food contact surfaces shall be maintained free of pests. Once bags of food have been opened, store food in rigid containers with tight fitting lids to prevent contamination. Work with pest control company to eradicate fly presence within the facility. [COS] Flies removed. Bag of flour closed.

Observed several small flies throughout the food preparation and food storage areas. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects.

1) At the preparation sink, observed the faucet is broken off. The sink still appears to be functioning. [CA] Repair the faucet. Plumbing fixtures shall be maintained in good condition. 2) At the preparation sink, observed the drainpipe extends directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet.

Observed employees touching their face, then proceeding to handle foods without changing gloves. No active contamination of food observed. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. Gloves shall be used and changed as required. [SA] Specialist instructed employees to remove gloves and wash hands whenever contamination may occur.

1) Measured the ambient temperature of the 2-door preparation unit at 58F and the 1-door upright cooler at 46F. [CA] Refrigeration units shall properly maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the unit has been repaired. 2) Observed the active use of domestic refrigeration units and freezers. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 3) Observed the active use of aluminum foil to line shelves at the cook line. [CA] Discontinue the use of unapproved materials in the facility. Shelving materials shall be smooth, durable, and easily cleanable.

1) Next to the mechanical dishwasher, observed large hole in the ceiling. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed storage of multiple unused pieces of equipment. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Facility is operating without a valid permit. The existing permit has expired. [CA] A food facility shall not be open for business without a valid health permit.

Observed accumulation of grease and food debris at the ventilation hoods and cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Measured the chlorine concentration of the mechanical dishwasher at 0 ppm. No active warewashing at the time of inspection. [CA] Mechanical sanitization shall be accomplished with a chlorine solution measuring 50 ppm, or as per manufacturer's specifications. [COS] Technician arrived on-site during inspection to repair the mechanical dishwasher. Remeasured the chlorine concentration at 50 ppm.

There is not hot water supply on the bar's handwash station. [CA] Provide 100 oF warm water on the handwash station immediately.

There are several household freezers and fridges in the facility. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.

The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Compressed gas cylinders used for the cooking were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Roasted chicken and beef wrapped on aluminum foil were stored near the cook line at 130 oF. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above.

The placard was removed from the site it was posted. [CA] It is against the law to temper with or remove the placard.

Raw shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

There is an abundant dust accumulation on the men's restroom’s exhaust vent screen. The lady's restroom vent is missing the scrren cover. [CA] Conduct a regular cleaning on the screens. Replace the missing screen cover immediately.