Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no paper towels at the handwashing sink to the left of the 3 compartment sink. Person in charge re-stocked paper towels at the time of inspection.
6-301.14
Handwashing Signage - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks and/or is not clearly visible to all food employees and other users.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Provide handwashing signage at all handwashing sinks used by food employees and that are clearly visible to food employees.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no handwashing sign at the handwashing sink to the left of the 3 compartment sink. Inspector provided signage and person in charge displayed at the time of inspection.
6-501.18
Maintaining & Using Handwashing Sinks - Handwashing sinks are not kept clean, maintained and/or used as specified in the Food Code.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed debris and build-up in the basin of the handwashing sink to the left of the 3 compartment sink. Person in charge cleaned basin at the time of inspection.
3-501.16
Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 1 container of diced ham and 1 bag of diced beef in the make-table 1 low boy to be at temperatures above 41*degrees for >4 hrs. (see temp log). Person in charge discarded ham and beef at the time of inspection.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chemical spray bottles stored on the make-table 2, dry storage shelf, and on the pizza box assembly make table. Person in charge moved all aforementioned to the designated chemical storage shelf at the time of inspection.
***VIOALTION WILL BE ASSESSED IN 3-10 DAYS***
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed quat sanitizer bucket to the right of make table 1 to be above 400ppm. Person in charge remade sanitizer to be between 200ppm-400ppm at the time of inspection.
***VIOALTION WILL BE ASSESSED IN 3-10 DAYS***
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Nov 03, 2022
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust build-up on ceiling tiles throughout the kitchen, prep, and ware-washing areas.
Observed dust build-up on ceiling vents throughout the kitchen, prep, and ware-washing areas.
Observed debris and build-up on the wall behind the 3 compartment sink.
6-501.16
Mops not allowed to air dry after use
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 2 mops not inverted in the service sink. Person in charge inverted mops at the time of inspection.
4-602.11
Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build-up on the blade of the table-top can opener. Person in charge moved opener to ware-washing at the time of inspection.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the make-table/make-table low boy #1 to have an ambient temperature above 41*degrees (see temp log). Person in charge removed all PHF/TCS to walk-in cooler and make-table low boy #2 at the time of inspection.
***VIOLATION WILL BE ASSESSED IN 3-10 DAYS***
4-302.14
A test kit for measuring sanitizer concentration not provided
CRITICAL
Comply by : Aug 08, 2022
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no test strips available to concentration of quat sanitizer.
***VIOALTION WILL BE ASSESSED IN 3-10 DAYS***
4-302.12
Food thermometers are not provided and/or are not accessible; Appropriate thermometer for measuring thin foods are not provided
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed there to be no internal or external thermometer for make-table low boy #2. Person in charge provided thermometer for low boy #2 at the time of inspection.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed clean containers to be wet-stacked on clean dish rack to the right of the 3 compartment sink. Person in charge removed containers to ware-washing at the time of inspection.
***REPEAT VIOLALATION WILL BE ASSESSED IN 3-10 DAYS***