Observations & Corrective Actions

2-401.11 VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically: NOTED SEVERAL OPEN CONTAINERS IN KITCHEN
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. Action Taken: DISCARDED CONTAINERS

3-302.11(A)(1,2) VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically: NOTED BOXES OF RAW MEAT ON SHELVING DIRECTLY OVER COOKED FOOD ITEMS
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.

4-501.114(A) VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: NOTED EMPLOYEE RINSING AND PUTTING AWAY DISHES WITHOUT FIRST SANITIZING
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F for water with a pH of 8 or less, or 100°F for water with a pH of 10 or less, or as allowed in rule. Action Taken: EDUCATED EMPLOYEE AND SET UP SANITIZING SINK AT 100 PPM CL

6-501.111(A)(B)(D) VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically: NOTED FLIES IN KITCHEN AND DINING AREA - FIND SOURCE OF FLIES AND ELIMINATE - POSSIBLY DRAINS
Corrective Actions: REQUIRED CORRECTION: The premises shall be maintained free of insects, rodents, and other pests. Their presence shall be eliminated by routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, and eliminating harborage conditions.

3-304.14 VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically: NOTED WIPING CLOTHS ON COUNTER TOPS THROUGHOUT THE KITCHEN
Corrective Actions: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.