Food Inspections

Biba's Italian Restaurant

Inpection Notes

2-1B - hands clean and properly washed 511-6-1.03(5)(b) - cleaning procedure (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed food employee washing their hands, and not using a disposable paper towel as a barrier to turn off the hand sink and prevent recontamination of the hands. 511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: The food employee rewashed their hands and used a disposable paper towel as a barrier to turn the hand sink off. 2-2D - adequate handwashing facilities supplied & accessible 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed both bar sinks to be blocked. Observed the hand sink by the soda dispenser to be blocked by a beer keg. Observed the front service hand sink to have both the hand soap and hand drying provision to be blocked with boxes of alcohol. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: The PIC immediately had these items removed to allow for accessibility to the hand sinks. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed Rigatoni pasta cooling down fully covered in the walk-in freezer. Also, observed two containers of raw chicken that had just been prepared and was cooling. The raw chicken was observed fully covered in the walk-in cooler. Please see temperature log for cooling temperatures. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC was educated on proper cooling methods, and fully uncovered the food items to allow for proper heat transfer. 14B - utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several stacks of bowls to be store uncovered and not inverted, allowing for overhead contamination. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (5 centimeters) above the floor. 2. 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. COS: The PIC immediately inverted all uncovered utensils and equipment to prevent overhead contamination. 16B - plumbing installed; proper backflow devices 511-6-1.06(2)(d) - backflow prevention, air gap (p) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed plumbing fixture to not have a 1 in air gap at the dishwasher unit. 511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). Note: The facility will have a plumber come out and service the plumbing fixture to correct this. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed accumulated food and soil debris along the bar flooring and equipment. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C).(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Note: The facility will have this area decluttered and cleaned along with the equipment in this area. 17D - adequate ventilation and lighting; designated areas used 511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed reach-in cooler to have no lighting fixture in the grill prep area. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Note: The facility will need to repair the lighting fixture in the reach-in cooler, and all other lighting fixtures that need repaired.

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