Deli & Grill Brazilian Bakery

"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 | 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."

"Observed the following inside a reach-in cooler of main kitchen: (1)Package of mozzarella cheese directly touching a package a raw chicken hearts. (2)Observed container of raw chicken and raw bacon stored above diced tomatoes and directly touching container of parmesan cheese. COS: PIC rearranged items | Observed the following: (1)Container of beans cooked on Saturday in reach-in cooler of main kitchen without date labeling. (2)Container of lasagna in display case of front service cooked on Saturday without date label. 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: PIC placed date label on items"

"PIC is unable to provide in a verifiable manner that all employees have been informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. C/A: Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: EHS emailed employee red book. | Observed chicken and beef skewers hot holding below 135F inside warmer display case. Observed white rice hot holding below 135 on stove inside main kitchen. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: Discarded"

"Routine inspection — zero violations recorded."

"Routine inspection — zero violations recorded."