BARBARO

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15: **C** Outer Openings, Protected OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Code 38

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12: **C** In-Use Utensils, Between-Use Storage OBSERVED CHEF KNIFE BEING STORED BETWEEN PREP TABLES WHEN NOT IN USE, INSTRUCTED HOW TO STORE KNIFE WHEN NOT IN USE PROPERLY.

Code 43

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114: **C** Maintaining Premises, Unnecessary Items and Litter OBSERVED CLUTTER STORED ON FLOOR IN REAR OF BASMENT. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE

Code 55

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11: **C** Floors, Walls, and Ceilings- Cleanability OBSERVED CEILING TILE WITH BLACK MOLD-LIKE SUBSTANCE BULGING OVER PREP TABLE IN BASEMENT. INSTRUCTED TO REPLACE THE STAINED CEILING TILES.

Code 55

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.16: **C** Wall and Ceiling Coverings and Coatings OBSERVED CEILING BETWEEN DISH AND PREP CHIPPING AND IN POOR REPAIR INSTRUCTED TO REPAIR, RESURFACE, AND REPAINT CHIPPED AREAS TO ENSURE CEILING IS SEALED, SMOOTH, AND EASILY CLEANABLE.

Code 55

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES, AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP/GREASE, AND CLEAN ALL FLOOR DRAINS THROUGHOUT. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

Code 55

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13: **C** Food Handler Training (PA 100-0367 Food Handling Regulation Enforcement Act) OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Code 57

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19: **C** Nonfood-Contact Surfaces OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Code 47

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-102.11: **C** Characteristics- Single-Service and Single-Use OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.

Code 47

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON THE TABLETOP OF THE ONION CUTTER LOCATED IN THE REAR PREP AREA. MUST REMOVE DEBRIS AND CLEAN UNIT AFTER EACH USE.

Code 49

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

Code 49