DELI & GRILL BRAZILIAN BAKERY scored 63; newer inspection records 100

1. 01

   Handwashing

   Item 2-2D ↗

   Observed a red bucket sitting inside the only hand sink in the facility (front service). C/A: 1.

   Inspector’s full note +

   Code 511-6-1.06(2)(o)

   Observed a red bucket sitting inside the only hand sink in the facility (front service). C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Bucket removed Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗
   Corrected on siteNew violation
2. 02

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Facility is unable to provide procedures to follow when responding to vomit and diarrheal events. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

   Inspector’s full note +

   Code 511-6-1.03(6)

   Facility is unable to provide procedures to follow when responding to vomit and diarrheal events. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter Correct within 10 calendar days. New Violation.

   Official report · Item 2-2E ↗
   New violation
3. 03

   Food separation and protection

   Item 4-1A ↗

   Observed the following: (1)Raw eggs stored above RTE deli meat in reach in cooler of front service (2)Container of cooked chicken sitting DIRECTLY on top of a container of raw chicken in reach-in cooler of main kitchen. (3)Package of raw pork stored above RTE lettuce and onions in reach-in cooler of main kitchen.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed the following: (1)Raw eggs stored above RTE deli meat in reach in cooler of front service (2)Container of cooked chicken sitting DIRECTLY on top of a container of raw chicken in reach-in cooler of main kitchen. (3)Package of raw pork stored above RTE lettuce and onions in reach-in cooler of main kitchen. C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, 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, and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (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, (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (III) Preparing each type of food at different times or in separate areas Correct within 24 hours. Repeat Violation.

   Official report · Item 4-1A ↗
   Repeat violation
4. 04

   Food protection

   Item 4-2A ↗

   Observed unpackaged loaves of bread uncovered and unprotected from overhead contamination in front service behind counter. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed unpackaged loaves of bread uncovered and unprotected from overhead contamination in front service behind counter. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Bread covered Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗
   Corrected on siteNew violation
5. 05

   Cold holding

   Item 6-1A ↗

   Observed several cold holding violations of TCS foods in two reach in coolers of front service. C/A: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed several cold holding violations of TCS foods in two reach in coolers of front service. C/A: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Discarded Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
6. 06

   Date marking and disposition

   Item 6-2 ↗

   Observed several containers of TCS foods prepared over 24 hours ago (flan, pudding, milk based desserts, chicken pie, beef lasagna) lack date marking. C/A: 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.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed several containers of TCS foods prepared over 24 hours ago (flan, pudding, milk based desserts, chicken pie, beef lasagna) lack date marking. C/A: 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. COS: Date marking placed on items Corrected On-Site. Repeat Violation.

   Official report · Item 6-2 ↗
   Corrected on siteRepeat violation
7. 07

   Thermometers

   Item 11D ↗

   Observed facility is unable to provide a thermometer for measuring the internal temperature of thin foods. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04.

   Inspector’s full note +

   Code 511-6-1.05(3)(g)

   Observed facility is unable to provide a thermometer for measuring the internal temperature of thin foods. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. COS: Correct within 24 hours New Violation.

   Official report · Item 11D ↗
   New violation

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