The Bold Monk

Inspector notes: Observed chemical working bottles that were not labeled near the sink. code:Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. P COS:PIC labeled bottles.

Inspector notes: Observed container of chicken stored inside of walk-in cooler with tight plastic covering the container. code: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the...

Inspector notes: During the time of the inspection observed the most recent health inspection report was not posted and that the inspection was not visible as it was located behind at case. cod: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3...

Inspector notes: Observed wet stacking of clean dishes on the dish rack. code:Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS:PIC rewashed and dried dishes properly.

Inspector notes: Observed several cups being stored inside of food inside of the reach in cooler drawers. code:Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. COS:PIC removed all utensils.