• Mini’s Kitchen, 8105 Washington St., Covington, Aug. 13; Routine; 44/U
Observations & Corrective Actions
1-2A: .03(2)(a)-(o) Several violations occurred during the inspection which results from lack of active managerial control. // Please ensure that all employees are properly trained. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility.
2-2A: .03(2)(m) 1) At the time of the inspection person-in-charge did not demonstrate knowledge of the reportable symptoms and diseases. 2) Person in charge could not present signed employee health agreement for any of the employees.// Went over employee health Policy with PIC. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissble through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
2-2B: .03(5)(j)1&2 1) On entering the facility the Person-In-Charge was observed eating in the Kitchen. 2) Bottled water belonging to employee was observed on Kitchen counter. // Employee stopped eating. Bottled water was remooed// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles).
2-2D: .07(3)(a) Observed one of 2 hand washing sink did not have a supply of hand soap. Person-In-Charge provided soap. // Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
2-2E: .03(6) Person-In-Charge was unaware of and was unable to present a kit and procedure to clean up a vomit or diarrheal accident. // Kit was found with the written procedure. // A food establishment shall have procedures for employees to follow 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.
4-1A: .04(4)(c) 1) Observed unwashed produce stored over Paneer Cheese and Okra in reach-in Cooler. 2) Observed Chicken stored next to Goat meat in reach-in Freezer. 3) Observed Chicken stored next to Fish in reach-in freezer. // Food items were reorganized.// Must display, store, prepare, and hold foods so they are protected from cross contamination.
4-2B: .05(8)(a) Observed the facility did not have test strips or a means of testing the concentration of their sanitizer. // Please obtain the appropriate test strips. // A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine, sanitizer is must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications).
6-1A: .04(6)(f) 1) Observed the following food items in the reach-in-cooler holding a temperature above 41°F: -Sliced Cheese 57 °F -Tray of Eggs 56.1 °F -Mozarella cheese 54°F - Yogurt 52.2 °F - Pastrami 53.5°F - Paneer Cheese 61°F 2) Observed the following food items at the bottom of the prep-top cooler holding a temperature above 41°F: -Chicken Wings 51.6 °F 3) Observed the following food items in the prep-top cooler holding a temperature above 41°F: Onion Sauce 63 °F -Cashew Sauce 62°F -Tomato sauce 47.6°F. // Foods were discarded.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
6-2: .04(6)(g) Observed several containers of foods that were not date marked. // Food Items were date marked. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1.
8-2B: .07(6)(f) Observed two cans of Raid in the kitchen. // Raid cans were discarded A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator and shall meet the requirements specified in 40 CFR 152 Subpart I.
10D: .04(4)(d) Observed multiple squeeze bottles with sauces and containers with spices that were not labeled. // Labels were added to bottles. // When removed from orignal packaging, Items must be labeled with the common name of the food.
11C: .04(6)(c) Observed Chicken thawing at room temperature in the vegetable sink. // Chicken was removed and placed in cooler to continue thawing; Vegetable sink was washed, rinsed and sanitized. // Time/temperature control for safety shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process.
12D: .04(4)(g) Observed raw Chicken thawing in the Vegetable sink. // Chicken was removed and sink was washed, rinsed and sanitized. // Vegetable sink must solely be used for washing fruits and Vegetables.
15A: .05(6)(a) 1) Observed duct tape being used on grill hood that is falling apart. // 2) Observed duct tape being used on prep table in kitchen. // Please remove duct take and repair or replace table and grill hood. // Equipment must be in good repair.
15A: .05(6)(a) Observed reach-in-cooler holding an ambient air temperature of 50.7 degrees F Equipment must be in good repair and proper adjustment to ensure that cold foods are being held at 41 degrees F or lower.
16B: .06(2)(k) Observed hose attached to an outdoor pipe that was missing a back flow prevention device. // Hose was detached. // A cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or device shall be provided for a water inlet, outlet, and hose.
17C: .07(2)(e) Observed Floor Coat base next to hand washing sink peeling off.// Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
18: .07(2)(m) Observed broken self closer of back door. // Please repair. // "Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and 3) solid self-closing, tight-fitting doors."