2-401.11; Core; Employee drink stored on a prep table. Employees drink shall be in designated areas where the contamination of food, clean equipment, utensils and linens can not result. Drink was voluntarily discarded once REHS spoke to employee.
0.5
28.
7-204.11 ; Priority; Sanitizer is over 200ppm of chlorine in the dish machine. Chemical sanitizers shall be within the tolerance range(50-200ppm for chlorine). Wash, rinse and sanitize equipment, utensils in 3 compartment sink until dish machine is fixed. A follow-up visit will be conducted by REHS by August 20th.
1.0
28.
7-204.11 ; Priority; Sanitizer is over 200ppm of chlorine in a spray bottle. Sanitizer shall be mixed to the manufacturer's specified concentration(50-200ppm of chlorine). Sanitizer was remixed to the correct concentration.
0.0
38.
6-501.111; Priority Foundation; Flies are present in the prep area. The premises shall be maintained free of insects by routinely inspecting premises for evidence of pests, by eliminating harborage conditions, use trapping devices and other means of pest control.
1.0
39.
3-305.11; Core; Spice containers that are opened stored on shelf below prep table. Food shall be protected from contamination by storing food in a clean and dry location, where the food is not exposed to splash, dust or other contamination.
1.0
40.
2-402.11; Core; An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear a hat, hair net or visor. Once REHS discussed this with PIC this employee put on a hat.
0.0
49.
4-602.13; Core; Sides of the grill, sides of fryer and inside the fryer door has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
2-401.11; Core; Employee is eating and drinking on the prep table. Employees shall eat and drink in designated areas where the contamination of exposed food, clean equipment, utensils, linens and single service articles can not result.
0.5
10.
5-205.11; Priority Foundation; An employee filled up a blender with water in the hand sink. A handwashing sink shall not be used for purposes other than handwashing. This is a repeat item.
2.0
16.
4-501.114; Priority; No sanitizer available. Provide chlorine sanitizer mixed to 50-20pppm of chlorine in a spray bottle or wiping cloth bucket. Sanitizer was mixed to the correct concentration in a spray bottle once REHS spoke to PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken is 46F and lamb is 53F in the walk-in cooler. Keep all TCS food at or below 41F when held cold. Repair walk-in cooler. A follow-up will be conducted by REHS by June 6th.
1.5
39.
3-305.11; Core; Container of lamb sauce stored in the ice in the ice machine. Food shall be protected from contamination by storing food where it is in a clean and dry location, where food is not exposed to splash, dust or other contamination.
0.0
39.
3-305.11; Core; Trash bags are covering the containers of lamb in the walk-in cooler. Food shall be protected from contamination where it is not exposed to other contamination. Use food grade lids or plastic wrap to cover lamb.
1.0
47.
4-501.11; Core; The walk-in cooler is not maintaining temperatures of 41F or below. Equipment shall be maintained i a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
49.
4-602.13; Core; The sides of the oven, inside the microwave oven and inside the fryer doors have build up. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Observation: Staff was unable to demonstrate knowledge regarding employee health policy.
2-103.11 (O); Priority Foundation; O) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under ¶ 2-201.11(A); Pf
CDI: Gave employee information for illness for staffing.
0.0
10.
Observation: Hand sink observed in kitchen with excessive amounts of herbs being used for washing produce. Hand sink at dish machine had dirty bread basket stored in it. Ensure that all hand sinks are not used for any other purpose than handwashing.
5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
CDI: PIC removed basket and food particles from sinks.
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf
1.0
15.
Observation: Raw eggs being stored over ready to eat foods in the reach in refrigerator. Raw ground meat stored with ready to eat foods and over intact whole muscle meats in walk in refrigerator.
3-302.11; A) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and
(b) Cooked READY-TO-EAT FOOD; P
(c) Fruits and vegetables before they are washed; P
(d) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Priority;
CDI: PIC moved products in reach in and walk in refrigerators to ensure proper storage.
1.5
23.
Observation: Observed containers of milk and other TCS (temperature control safety) food products not date marked with opening. 3-501.17; (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD 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 when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
commercially processed food
1.5
38.
Observation: Rear entrance door gapped and not sealed at bottom of door allowing for entrance of insects and/or vermin.
6-202.15; Core; A) Except as specified in (B), (C), and (E) and under par. (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
0.0
41.
Observation: In use wiping clothes at front service counter and in kitchen not stored in a sanitizer between use.
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 at a concentration specified under sec. 4 501.114; and
(2) Laundered daily as specified under par. 4-802.11(D).
0.0
47.
Observation: The wooden bowls being used for various food products are not an approved type of wood and are not cleanable. Hard wood only and can only be used as follows:
4-101.17; Core; B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above.
CDI: Removed from service during inspection.
0.0
49.
Observation: The gaskets on the refrigerators and inerior sections of refrigerators unclean.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
General Comments
Wall in bathroom in poor repair/floor tile in kitchen behind ice machine currently being repaired. Continue training staff on cooking temperatures, monitoring of refrigeration and cleaning schedules.
5-205.11; Priority Foundation; Upon arrival, noted one handwashing sinks was blocked by electrical cords and another blocked by a stack of dirty dishes. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Noted items relocated.
1.0
15.
3-302.11; Priority Foundation; Found a pan of raw lamb stored above ready-to-eat produce in the two door reach-in cooler. Also noted raw shelled eggs stored above ready-to-eat produce and cases of raw chicken being closely stored next to cases of potatoes in the walk-in cooler unit. Keep raw animal proteins/ meat stored seperate and below ready-to-eat food items. CDI- items rearranged during time of inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority;Found a pan of seasoned chicken temping at 71 F in the end prep cooler. Person in charge unsure of why chicken is reading above 41 F. Noted a container of minced tomato/ green bell pepper sauce temping at 46 F in a insufficient ice bath. Also found a container of hummus reading at 48 F in the display case cooler. Keep all food items at 41 F or below for cold holding. CDI- items voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; Noted labels missing for working spray bottles of degreaser, soapy water and bleach. 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- PIC relabeled spray bottles.
1.0
35.
3-501.13 ; Priority Foundation; Observed a bus tub of raw lamb thawing in standing water near the meat prep sink. Thaw food under cold running water (70 F or less) or in the walk-in cooler to avoid the risk of contamination. CDI- Containers relocated to walk-in cooler.
0.0
37.
3-302.12; Core; Found a bulk container of sugar missing a label.Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
45.
4-903.11(A) and (C); Core; Noted cases of foam cups and other single-service items being stored on the floor in the outside POD storage unit. Keep all singler service items off the floor at all times.
0.5
56.
6-304.11; Core; Noted oven exhaust fan is not drawing air the way it should. Accumulation of excessive heat and smoke beginning to build-up in noted area. Person-in charge indicated they have had ongoing issues with noted exhaust unit. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Have unit repaired ASAP.
