Observation: The person in charge is unable to demonstrate requirements for exclusion and restriction as it pertains to staffing when calling out and returning to work requirements. CDI: Provided educational materials to person in charge during inspection.
2-102.11 (C) (2), (3) and (17); Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention. (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include:
(2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Pf
(3) Describing the symptoms associated with the diseases that are transmissible through FOOD; Pf
(17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Pf
0.0
5.
Observation: The person in charge was unable to provide instructions or verbalize requirements for clean up and disinfection of a vomit/diarrhea incident. CDI: Information was provided to person in charge for proper clean up/disinfection requirements.
2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written 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 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. Pf
0.0
14.
Observation: The location does not have documentation on file for products being received and prepped/produced from main store location. Verification needed by 9/22/24. 3-402.12; C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3 402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3 402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf Priority Foundation;
1.0
16.
Observation: The dispenser on the frozen drink system has accumulation of debris on the food contact surfaces of the paddles, plunger. Increase cleaning frequency to ensure that these areas clean. Verification for cleaning, schedule 9/22/24.
4-601.11 (A); Priority Foundation; A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
1.5
23.
Observation: The frozen blanched potatoes, raw salmon and tuna pulled from freezer is not date marked when pulled for thawing. CDI: Products were date marked after request during inspection.
3-501.17; 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
commercially processed food
0.0
40.
Observation: Staff wearing watch during food productions tasks. Ensure that staff wear no wrist jewelry or watches during production tasks this is not approved.
2-303.11; Core; Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.5
47.
Observation: The compressor on the walk in refrigerator is leaking water. Ensure that all equipment is maintained good repair.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
51.
Observation: The faucet spigot poor repair/leaking;
5-205.15; A PLUMBING SYSTEM shall be:
(B) Maintained in good repair. Core;
0.0
55.
Observation: The mops are not hung up to air dry at the utility sink.
6-501.16; Core; After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
0.0
56.
Observation: The light over the dish washing area and the front production area is not shielded and/or light bulbs are not plastic coated.
6-202.11; Core; Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
56.
Observation: The lighting over the food prep table next to cook line and in the back room production area is not sufficient for the food production areas.
6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT
Observation: Due to lack of sanitizer in the three (3) compartment sink, utensils and equipment were not sanitized during warewashing. When tested the sink basin did not have quat sanitizer observed at 0ppm. After correction, sanitizer was 300ppm.
CDI: Operator added quat sanitizer to basin and rewashed, sanitized all utensils during inspection. 4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P
1.5
29.
8-103.12;
0.0
29.
Observation: Packaged cooked chicken observed in walk in refrigerator without proper date labeling, no variance in place to demonstrate food packaging approval and information. Food is not approved for use in facility from main service kitchen. Discontinue using product unless able to demonstrate from an approved source as noted in rule. CDI: Operator voluntarily discarded product during inspection due lack of package production dates, information for approval of processed products.
3-502.12; (A) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under sec. 3502.11, a FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P Priority;
1.0
General Comments
General Notes: Shared bathrooms are not being maintained by facility management.
4-601.11 (A); Priority Foundation; Sticker residue on metal containers. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
16.
4-703.11; Priority; Quat sanitizer 0ppm. Maintain Quat sanitizer at 200-400ppm. CDI: Sanitizer corrected to 200ppm.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
48.
4-501.18; Core; Debris floating in sanitizer water. The wash, rinse, and SANITIZE solutions shall be maintained clean.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Sticker residue on metal containers. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
21.
3-501.16(A)(1) ; Priority; Items on hot hold 120-129F (see list above). TCS foods shall maintain a hot hold temp of 135F or above. CDI: Items discarded. Repeat.
4-601.11 (A); Priority Foundation; Sticker residue on metal containers. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
0.0
21.
3-501.16(A)(1) ; Priority; Items on hot hold unit 110-120F (see list above). TCS foods shall maintain a hot hold temp of 135F or above. CDI: Items discarded.
1.5
23.
3-501.18; Priority; Chick peas and chicken on make line/inside walk in past 7 day date marking. TCS foods shall be discarded after 7 days. Some items are date marked for 4 days but establishment is keeping them past 4 days. Change date marking dates or discard items at discard date. CDI: Items discarded.
4-703.11; Priority; 3 comp Quat sanitizer 500ppm. Maintain Quat sanitizer at 200-400ppm. CDI: Sanitizer corrected to 300ppm.
1.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
48.
4-501.19; Priority Foundation; Employee washing utensils in wash water at 94F. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. CDI: Water corrected to 113F.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-501.17; Priority; Kimchi and kale salad inside refrigerator units past 7 day date marking. TCS foods shall be discarded when items past 7 days. CDI: Items discarded. Repeat.
3.0
33.
3-501.15; Priority Foundation; Cauliflower and chicken cooling out on rack outside of refrigerator/walk in unit. TCS foods shall be cooled in rapidly cooling equipment. CDI: Items reheated and then placed inside walk in unit.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
3-501.18; Priority; Kimchi and thai chicken inside refrigerators past 7 days. TCS foods shall be discarded when items past 7 days. CDI: Items discarded. Repeat.
1.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
53.
6-302.11; Priority Foundation; No toilet paper in any stall in the women's restroom. A supply of toilet tissue shall be available at each toilet. CDi: Toilet paper replaced.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Establishment is still under transitional permit time and has 180 days to have certificate.
0.0
23.
3-501.17; Priority Foundation; Tofu inside refrigerator not date marked. TCS foods held in establishment 24hrs shall be date marked. CDI: Tofu dated.
1.5
23.
3-501.18; Priority; Kimchi and chick peas inside refrigerator past 7 days. Establishment has auto time stamps dated for 3 days and are holding foods past 3 day date but exceeding 7. REHS recommends updating system to 7 days. TCS foods shall be discarded when items past 7 days. CDI: Items discarded.
0.0
24.
3-501.19; Priority Foundation; Establishment has rice sitting out wanting to use TPHC but no procedure. In order for an establishment to have foods placed in time a procedure shall be approved prior to use. CDI: REHS provided PIC with form.
0.0
35.
3-501.13 ; Core; Tuna inside walk in thawing in unopened ROP package. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment.
6-301.12; Priority Foundation; At the start of the inspection, the front counter hand sink did not have hand towels. In the kitchen and bathrooms, the hand towels are not in dispensers. A hand drying method must be provided and properly dispensed. CDI- Towels were provided.
1.0
10.
5-205.11; Priority Foundation; A bottle of hand soap was sitting in the kitchen hand sink. A handwashing sink may not be used for purposes other than handwashing. Pf CDI- Bottle removed.
