Padriac's

Inspector notes: Observed the ice bin with mold accumulatio despite the owner saying that the company cleaned the bin yesterday. Observed the soda nozzles with mold build-up in the main kitchen C/A Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS Owner has 10 days to clean the equipment and email pictures to EHS

Inspector notes: Observed chicken breast chicken wings, raw butter and in the main kitchen RIC with a temperature above 41*F Observed dannon yogurt stored in the WIC with a temperature above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Items were discarded

Inspector notes: Observed cheese dip and Anjou dip at the steam table holding below 135*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS PIC re-heated the cheese dip to 184*F and the Anjou sauce to 165*F

Inspector notes: Observed none of the reach-in coolers in the main kitchen having a thermometers inside the warmest part of the mechanically refrigerated unit C/A Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. 3. The requireme...

Inspector notes: Observed the sink that was intended for washing vegetables re-purposed for washing hands. Sink was equipped with soap, procedure, and towels C/A Sink for Washing Raw Fruits and Vegetables. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. COS Manager was instructed to remove the signage and the soap and towel dispenser and start using the sink for what it was approved for WASHING VEGATABLES. EHS WILL FOLLOW-UP WITH FACILITY IN 72 HOURS TO ENSURE THEY COMPLIED Update: An informal visit was made on 9/402025 and observed the facility removed the soap dispenser from the vegetable sink. The paper towels are not removed yet. Facility has 4 days to correct the violation a...

Inspector notes: Observed dishmachine was not dispensing sanitizer. Tested at 0 ppm. C/A: Have dishmachine serviced to dispense Chlorine sanitizer at 50 ppm - 100 ppm. COS All equipment must be washed at 3-compartment sink until the dishwasher is repaired UPDATE: Before EHS left the premises the appliance repair man showed and he repaired the dishwasher. The chlorine was tested at 50ppm