4-302.12; Priority Foundation; PIC could not locate a functional food temperature measuring device. No thermometers were functional. A food temperature measuring device accurate to +/- 2F shall be provided and accessible. EHS returning on 9/20 to ensure a thermometer has been provided.
0.5
41.
3-304.14; Core; Quat sanitizer bucket holding wet wiping cloths was less than 200ppm. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (200-400ppm for quat).
0.5
47.
4-501.11; Core; Sink in the back room is completely removed/split from caulking. Equipment shall be maintained in a state of good repair. Re-caulk the sink to the wall.
0.5
53.
5-501.17; Core; Unisex resatroom did not have a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide covered receptacle in restroom.
2-201.11; Priority; Employees could not locate employee health information that entailed the top foodborne illnesses, their symptoms, and when employees should stay home from work while feeling ill. Employees shall be informed and have access this employee health information. CDI- Employee health policy was provided.
1.0
8.
2-301.12; Core; Employee properly washed hands, but then turned the handwashing sink off with bare hands after finishing the procedure. After washing hands, employees shall use a barrier (such as paper towels) to prevent re-contamination of the hands.
0.0
36.
4-302.12; Priority Foundation; No food thermometers in the establishment were functioning. Food thermometers accurate +/- 2F shall be provided and used. CDI- Thermometer was obtained from third party during the inspection.
0.5
40.
2-303.11; Core; Employee was observed cooking food while wearing wrist jewelry. 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.
0.0
41.
3-304.14; Core; Throughout the duration of the inspection, wet wiping cloth was being stored on a prep surface. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
0.5
45.
4-903.11(A) and (C); Core; Box of single service cups was found being stored on the floor. Single service items and utensils shall be stored at least 6 inches above the floor.
0.5
49.
4-601.11(B) and (C); Core; Significant dust buildup on wired shelving above active food prep on prep line. Non food contact surfaces shall be kept free of soil residue and other debris.
6-301.12; Priority Foundation; Back handwashing sink near prep sink area did not have a supply of hand towels. All hand sinks shall be provided with paper towels at all times. CDI: Paper towels replaced.
1.0
23.
3-501.17; Priority Foundation; Container of cooked mushrooms and tuna salad inside walk-in cooler without date markings. TCS foods 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. CDI: Date markings added.
1.5
49.
4-601.11(B) and (C); Core; Significant accumulation of food debris inside reach-in cooler units. Grease build-up on ceiling sprinklers and hood vent system. Non-food contact surfaces shall be maintained clean.
0.0
54.
5-501.114; Core; Drain plug missing from shared facility dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
0.0
55.
6-501.12; Core; Cleaning needed on the floors inside walk-in cooler, kitchen, and storage cabinets under drink machine. Facility shall be maintained clean.
2-401.11; Core; Employee beverage was stored in the walk-in cooler on the top rack above items prepared for use in the restaurant. Employee beverages shall be stored in a manner that will not cause the contamination of food or equipment. CDI-Drink was moved to the bottom shelf. If space is needed to store employee food or drinks in the cooler, highly recommend placing a designated pan on the bottom shelf for employee use.
0.5
10.
6-301.12; Priority Foundation; Upon start of inspection, neither handsink in the kitchen was supplied with paper towels. All handsinks shall be provided with paper towels at all times. CDI-Paper towels were placed in dispensers by an employee during inspection.
1.0
36.
4-302.12; Priority Foundation; Food thermometer is not functioning, possibly due to dead battery. A working food thermometer shall be available at all times. CDI-Please replace battery or otherwise repair/replace food thermometer. Please provide a working food thermometer by 2/17.
0.5
37.
3-302.12; Core; 0 points; Bulk container of cornmeal under prep table in back storage area was not labeled. Containers holding food that is removed from original packaging and which is not easily recognizable shall be labeled with the common name of the food.
0.0
41.
3-304.14; Core; Wet wiping cloths were located throughout the kitchen and were not stored inside sanitizer while not in use. Wet wiping cloths shall be stored in approved sanitizer between uses. Sanitizer bucket may need to be remade several times per day in order for sanitizer concentration to remain effective.
0.5
47.
4-401.11; Core; Single-use cups and food containers are stored in a cabinet under the handsink drain lines in the front area of the kitchen. Single-use items may not be stored under sewer lines. Relocate these items.
0.5
49.
4-601.11(B) and (C); Core; 0 points; There is accumulation of food residue inside the prep cooler beside the grill. Equipment shall be maintained clean.
0.0
55.
6-501.12; Core; 0 points; Air vents above sandwich make line have accumulation of dust. Facility shall be maintained clean. Ensure these vents are cleaned frequently to prevent accumulation of dust and debris.
