2-102.12 (A); Core; No one at time of inspection was 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.- Please ensure the person in charge is a certified food protection manager.
1.0
8.
2-301.14; Priority; Observed employee sweeping with broom and dustpan then begin working with bread before washing hands.- Hands shall be washed after engaging in activities that contaminate the hands before switching tasks.- CDI, spoke to manager about the violation who had the employee wash hands and educate them on proper procedures.
2.0
16.
4-501.114; Priority; The sanitizer in the dish area was at 0ppm.- A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall be at the proper concentration. (200-400ppm/quat)- CDI, sanitizer was made with bleach until maintenance can come out to repair the sanitizer dispenser.
0.0
16.
4-601.11 (A); Priority Foundation; Observed multiple pans that were deemed clean with greasy residue still on them. The slicer also still had food residue on it.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.- CDI, items were moved to be washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were moved to the walk in.
1.5
41.
3-304.14; Core; Observed multiple cloths being stored on counters and hooks that are used for wiping counters and knives.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizer at the proper concentration.- Please keep cloths stored in sanitizer buckets.
6-301.14; Core; The handwashing sinks did not have any signage. A sign or poster that notifies food employees to wash their hands must be provided at all handwashing sinks used by food employees and must be clearly visible to food employees. CDI... Handwashing signs were left for the manager.
0.0
16.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean but were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be to sight and touch. CDI.. The dishes were placed at the three compartment sink.
1.5
23.
3-501.17; Priority Foundation; There was no date marking observed in the walk-in cooler. Raw foods and some ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The foods will have 7 day shelf life since the cold hold units must be held at 41F. CDI... The food items were properly date marked.
1.5
39.
3-305.12; Core; There were several boxes of food stored on the floor in the walk-in freezer. Foods must be stored in a manner to prevent contamination. Foods must be stored on a NSF or ANSI approved shelf.
1.0
45.
4-502.13; Core; Single-Service cups were being used to dispense salt. A single-service item may not be used as a multi-use utensil. CDI.. The cup was removed from the salt container.
0.0
45.
4-903.11(A) and (C); Core; The single-service cups on the front counter were stored on the front counter out of the plastic sleeve. Single-Service items must be stored where they are not exposed to splash, dust, or other contamination.
0.0
53.
5-501.17; Core; The only restroom in the restaurant did not have a trash can with a lid. A toilet used by females must be provided with a covered receptacle for sanitary napkins.
0.0
54.
5-501.112; Core; There were several items stored in the dumpster area. There was food on the ground in the dumpster area. The storage must be remove from the ground so that it does not create a rodent harborage problem. The dumpster is shared among several restaurants.
0.0
56.
6-403.11; Core; There was employee drinks and food stored above a food prep area. Areas designated for Employees to eat and drink must be located so that Food, Equipment, Linens, and Single-Service items are protected from contamination. CDI.. The items were moved below the food prep areas.
