2-102.12 (A); Core; No one present during the inspection with an approved certification. The PIC certificate expired 7/19/24. 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. Discussed renewing certification. Points will begin being deducted after the transitional permit period ends (180 days from issuance).
0.0
16.
4-601.11 (A); Priority Foundation; Food debris remaining on racks stored on the clean drain board that also had food on it at the three compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Racks returned to dirty drain board. CDI
1.5
24.
3-501.19; Priority Foundation; Inspection of kitchen began at 10:02 AM and no cooking completion observed when walking into the facility. No activity seen placing food in the makeline, hot cabinet, nor food coming out of the fryer. It was observed that employees were placing labels on food. All of the foods observed on time control during inspection where labelled with color card determining they all finished cooking at 10:00 AM (Corn marked with a grey tag, chicken tenders marked with orange, and chicken breast marked with green tag - looking at chart, these all correspond to 10:00). Food on time control shall be accurately marked when removed from temperature control or when cooking completed. All of these food items are on time and in a hot holding device. Discussed importance of proper and accurate time marking with PIC as related to public health and illness. CDI
1.5
44.
4-903.11(A), (B) and (D); Core; Containers stored as clean on rack are falling off of the rack near the prep sink and covered in splash and food debris. Clean dishes on the clean drain board of the three compartment sink that is covered in food debris. Clean equipment shall be stored in a clean, dry location and protected from contamination.
0.5
45.
4-903.11(A) and (C); Core; Foil dishes stored in original cardboard box on lower shelf under table that backs up to the battering station table for raw chicken. There is a guard on this table but the foil dishes do have dried white residue splash inside the food contact portion of them. Some of them stored with food contact portion facing up. Visibly dirty apron stored hanging on box of gloves and touching a lower box of gloves. Single service articles shall be stored in a clean, dry location and protected from contamination.
Foil dish with splash discarded. Store foil dishes in a washable container with a lid to protect from splash, store inverted. Store apron where it is not in contact with clean food items or surfaces.
0.5
49.
4-601.11(B) and (C); Core; Splash and residue around soda nozzles at both soda machines and black residue on the ice chute in the lobby. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean more frequently.
0.0
53.
6-501.18; Core; Inside of urinal bowl and hand sinks are dirty. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean more frequently.
