6-301.14; Core; Noted handwashing Signage missing for the handwashing sink located near the bulk ice machine. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signage provided
0.0
10.
5-202.12; Core; Noted hot water only reaching between 95-96 degrees for the handwashing sink in the Men's bathroom, the handwashing sink on the right-hand side of the Women's bathroom and the front-end hand-sink in the food prep area. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Adjust temperature for noted handwashing sink.
0.0
23.
3-501.17; Priority Foundation; Noted date marking missing for opened bags of pre-cooked chicken nuggets, buffalo chicken wings and opened gallons of milk. Further discussion determined all opened containers and bags of TCS items were prepared more than 24 hours prior to inspection. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was Prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Appropriate date marking label placed on food items
1.5
24.
3-501.19; Priority Foundation; Written procedures missing for chicken wings, pizzas and fried meatballs that are held on Time as Public Health Control (TPHC). According to PIC, noted items are held for no more than 4 hours on TPHC. Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. EHS provided Department template for TPHC written procedures during inspection. Verification shall be conducted by August 30th to review completed written procedures and use within facility.
0.0
36.
4-302.12; Priority Foundation; Facility missing batteries for both food thermometers. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Verification required. Please text EHS, Tracie Davis at (984) 239-1105 with picture of functioning food thermometer by August 30th.
0.5
40.
2-402.11; Core; Noted food employees prepping food without donning hair restraints. (A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
56.
6-403.11; Core; Noted multiple personal water bottles and beverages stored on the prep table surface near the pizza oven station. 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. CDI- Personal beverage relocated to bottom shelving space below prep area.
