Observation: Staff were washing hands in dish sink. Hand sink had been removed for replacement during operating hours disallowing staff a hand wash sink and did not allocate another sink for temporary hand washing. CDI: Unused prep sink dedicated for temporary hand washing until hand sink installed. Contractor installing hand sink during end of inspection.
2-301.15; Priority Foundation; FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf
2.0
10.
Observation: At least one (1) hand sink was not available during inspection. CDI: Dedicated an out of use food prep sink temporarily while hand sink was being replaced. 5-203.11; At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under sec. 5-204.11, and not fewer than the number of handwashing sinks required by law shall be provided.Pf
0.0
24.
Observation: The facility was leaving general Tso's chicken out on time control without a TPHC policy. CDI: Discussed with operator requirements for time control and provided written policy during inspection. 3-501.19; If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf Priority Foundation;
1.5
38.
Observation: Observed roaches in and around dry food stuffs in storage area. Discussed with operator IPM (integrated pest management)approach for eliminating harborage conditions, treating and prevention. Eliminate the presence of insects in establishment.
6-501.111; The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
1.0
41.
Observation: Wiping clothes used for wiping cutting board, prep table and other food contact areas are not being stored in a sanitizer between use. CDI: Operator created two sanitizer buckets for wiping clothes during inspection.
3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
0.0
42.
Observation: Cut broccoli removed from original storage box already prepped and cut for service, placed in plastic working container for make line. All fruits and vegetables must be rinsed once removed from original container before prepping and not placed back into original shipment container.
3-302.15; Core; Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
0.5
43.
Observation: In use knives were being stored in an unclean space beside the top of the prep refrigerator. Ensure that all in use utensils are stored on clean, dry surface that has been washed, rinsed and sanitized. In use utensils should not be stored in between equipment or other places that are unclean.
3-304.12; Core;During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(C) 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
0.0
47.
Observation: Ceiling panels in walk in refrigerator not sealed/sinking; Gasket on 1 door prep refrigerator torn/poor repair. The can opener blade is dull. Ensure all equipment is kept in good repair and clean.
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
47.
Observation: The cutting board on the prep refrigerator was heavily scored and no longer cleanable. Ensure that cutting boards are maintain free from knife scoring where bacteria can get trapped.
4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
55.
Observation: Areas under and behind equipment (walls, floors) are accumulated with debris. Ensure that all floors, walls and ceilings are maintained clena.6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
56.
Observation: Corner area of prep production location in kitchen has burned out light insufficient lighting.
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
