2-102.12 (A); Core; PIC was 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.
1.0
10.
6-301.11; Priority Foundation; No soap at the handsink in the dish washing area. Soap shall be supplied at all handwashing sinks. CDI: Soap provided.
0.0
16.
4-602.11; Priority; Meat slicer and potatoes slicer heavily soiled. PIC stated slicers had not been used today. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch and/or cleaned throughout the day at least every 4 hours. CDI: Slicers cleaned.
1.5
39.
3-305.11; Core; Box of chicken stored on the floor inside walk in. Food shall be protected from contamination by storing the food at least 6 inches above floor.
1.0
43.
3-304.12; Core; In use fry pan sitting on top of trash can. During pauses in food prep in use utensils shall be stored: on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED.
3-501.16(A)(1) ; Priority; Caramelized onions on the flat top grill was holding between 86-94F. TCS foods being held hot shall be maintained at 135F or less. CDI- cook chose to voluntarily discard onions.
1.5
48.
4-302.14; Priority Foundation; Test strips are not available for the sink & surface sanitizer at the 3-compartment sink. Chlorine test strips for the chemical sanitizing dish machine are also not available. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- PIC ordered test strips during inspection.
0.5
49.
4-601.11(B) and (C); Core; The microwave has some food splash present. The shelving in the walk-in cooler has food debris and residue accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
53.
5-501.17; Core; [Repeat] Covered receptacles are not available in the women's bathroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
2-201.11 (A), (B), (C), and (E); Priority; The facility does not have an employee health policy available. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- guidance material provided.
0.0
5.
2-501.11; Priority Foundation; Written procedures for the clean up of vomit and diarrheal events are not available. 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. CDI- guidance material provided.
0.0
8.
2-301.14; Priority; Food employees observed picking items off of the floor with gloved hands and then proceeded to handle food items and clean rags. Food employees also observed wiping down the slicer and then the prep sink with raw chicken inside and then back to wiping down the slicer. Hands shall be washed after engaging in activities that contaminate the hands and when switching tasks. CDI- education given on when gloves should be changed and hands shall be washed.
2.0
9.
3-301.11; Priority; Employee observed handling pickles with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI- education given on how to handle ready-to-eat foods.
2.0
18.
3-401.14; Priority Foundation; Facility is par cooking chicken. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: Prepared and stored according to written procedures that: Have obtained prior APPROVAL from the REGULATORY AUTHORITY. CDI- Non continuous cooking application provided and approved.
0.0
28.
7-102.11; Priority Foundation; Several spray bottles with various chemicals inside were not labeled to indicate what is inside. 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. CDI- bottles were labeled.
0.0
28.
7-201.11; Priority; Pine cleaner was observed on top of soda boxes. Pine sol was observed in the food prep area where raw chicken was being prepared. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning. CDI- chemicals were removed.
1.0
44.
4-901.11; Core; Employee observed towel drying dishes. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
0.0
45.
4-903.11(A) and (C); Core; Boxes of bamboo skewers was observed on the floor and the bottoms wet. Single-service and single-use articles shall be stored in a clean dry location; where they are not exposed to splash, dust or other contamination; and at least 6 inches above the floor. Remove wet box and store items 6 inches off the floor.
0.5
53.
5-501.17; Core; Covered receptacles are not available in the women's bathroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
0.0
56.
6-403.11; Core; Employee food observed being stored on top of boxes of bread. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Have a designated area for employee food.
