BIBA'S ITALIAN RESTAURANT scored 54; newer inspection records 97

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection, resulting in an unsatisfactory score due to an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection, resulting in an unsatisfactory score due to an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Food condition

   Item 3-1C ↗

   Observed 2 heavily dented cans of tomato sauce stored with other stored cans. Observed a lemon and a cucumber with a mold like subtance growing on them in the walk-in cooler. Observed dead ants floating in 2 bottles of alcohol behind the bar. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The cans were separated, and the food and alcohol were discarded.

   Inspector’s full note +

   Code .04(1)

   Observed 2 heavily dented cans of tomato sauce stored with other stored cans. Observed a lemon and a cucumber with a mold like subtance growing on them in the walk-in cooler. Observed dead ants floating in 2 bottles of alcohol behind the bar. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The cans were separated, and the food and alcohol were discarded.

   Official report · Item 3-1C ↗
   No correction or repeat marker recorded.
3. 03

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw salmon stored over ready-to-eat sauces and other ready-to-eat items in the reach-in cooler. Observed raw veal stored over a can of open ready to jalepenos and sauce in the standing reach-in cooler, and prepped, breaded raw chicken stored over prepped, breaded raw veal in the walk-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw salmon stored over ready-to-eat sauces and other ready-to-eat items in the reach-in cooler. Observed raw veal stored over a can of open ready to jalepenos and sauce in the standing reach-in cooler, and prepped, breaded raw chicken stored over prepped, breaded raw veal in the walk-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were rearranged.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed a mold-like accumulation on the drink nozzles from the front soda machine. Observed a mold-like accumulation in the ice machine. Observed plates stored as clean with food debris. Observed the heavy-duty can opener stored clean with food debris on the part that goes into the can. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The nozzles were sanitized and scrubbed.

   Inspector’s full note +

   Code .05(7)(a)1

   Observed a mold-like accumulation on the drink nozzles from the front soda machine. Observed a mold-like accumulation in the ice machine. Observed plates stored as clean with food debris. Observed the heavy-duty can opener stored clean with food debris on the part that goes into the can. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The nozzles were sanitized and scrubbed.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
5. 05

   Cooling time and temperature

   Item 6-1C ↗

   Observed multiple time/temperature control for safety foods were not cooling at a fast enough rate. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: The foods were moved to the walk-in cooler top shelf or freezer, stirred, and left uncovered.

   Inspector’s full note +

   Code .04(6)(d)

   Observed multiple time/temperature control for safety foods were not cooling at a fast enough rate. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: The foods were moved to the walk-in cooler top shelf or freezer, stirred, and left uncovered.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
6. 06

   Cooling methods and equipment

   Item 11A ↗

   Observed various foods cooling in plastic containers at the bottom of the reach-in cooler. Observed covered plastic containers of pasta cooling in the walk-in cooler on the lower shelves. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The person in charge was educated on proper…

   Inspector’s full note +

   Code .04(6)(e)

   Observed various foods cooling in plastic containers at the bottom of the reach-in cooler. Observed covered plastic containers of pasta cooling in the walk-in cooler on the lower shelves. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The person in charge was educated on proper cooling methods (using metal containers, putting cooling foods on the top shelf of the walk-in cooler, storing smaller portions, and leaving the containers open until fully cooled.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
7. 07

   Thawing methods

   Item 11C ↗

   Observed fish thawing in reduced-oxygen packaging, and the package has a label stating that it needs to be removed from the package before thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: The fish was discarded.

   Inspector’s full note +

   Code .04(6)(c)

   Observed fish thawing in reduced-oxygen packaging, and the package has a label stating that it needs to be removed from the package before thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: The fish was discarded.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
8. 08

   Food storage and contamination

   Item 12A ↗

   Observed soups in plastic containers stored on the floor in the walk-in cooler. Observed open boxes of chicken strips and other meats stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food items were moved to a storage rack 6" off the floor.

   Inspector’s full note +

   Code .04(4)(q)

   Observed soups in plastic containers stored on the floor in the walk-in cooler. Observed open boxes of chicken strips and other meats stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food items were moved to a storage rack 6" off the floor.

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
9. 09

   Equipment cleanliness

   Item 15C ↗

   Observed a thick buildup of a mold-like substance on the shelves in the walk-in cooler. Observed food debris buildup on the inside of the reach-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

   Inspector’s full note +

   Code .05(7)(a)2,3

   Observed a thick buildup of a mold-like substance on the shelves in the walk-in cooler. Observed food debris buildup on the inside of the reach-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

   Official report · Item 15C ↗
   No correction or repeat marker recorded.
10. 10

    Facility maintenance and cleanliness

    Item 17C ↗

    Observed a thick buildup of food debris and a mold-like substance on the floors, walls, and ceilings of the walk-in cooler. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

    Inspector’s full note +

    Code .07(5)(a),(b)1,2,3

    Observed a thick buildup of food debris and a mold-like substance on the floors, walls, and ceilings of the walk-in cooler. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

    Official report · Item 17C ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.