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: EMPLOYEE BEVERAGE CUPS ARE STORED ON A SHELF ADJACENT TO THE ADS WAREWASHER. ONE CUP HAS A SCREW TOP LID AND THE SECOND HAS A LID WITHOUT A STRAW.
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. PROVIDE EMPLOYEE BEVERAGE CUPS THAT HAVE A LID AND A STRAW OR A HANDLE WITH A LID. Action taken: DISCUSSED THE ISSUE WITH AN EMPLOYEE. THE EMPLOYEE CORRECTED THE CUPS BY REMOVING THE SCREW TOP LID CONTAINER AND PROVIDING A STRAW FOR THE SECOND CUP.

5-202.12(A) VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically: A CUSTOMER RESTROOM OFF THE DINING AREA SUPPLIES WATER AT 48 DEGREES F. NO HOT WATER IS SUPPLIED TO THE SINK.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. REPAIR THE HANDWASHING SINK SO THAT IT SUPPLIES HOT WATER AT A MINIMUM OF 100 DEGREES F. A RE-INSPECTION WILL OCCUR WITHIN 14 DAYS TO CONFIRM THE HANDWASHING SINK HAS HOT WATER AT 100 DEGREES F OR GREATER.

3-501.16 VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: 1.) CUT FRUIT CUPS ARE STORED ON THE FRONT SERVICE COUNTER WITH AN INTERNAL TEMPERATURE OF 48 DEGREES F. 2.) HALF AND HALF AT THE SELF-SERVICE COUNTER IS AT 54 DEGREES F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. MAINTAIN POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS AT AN INTERNAL TEMPERATURE OF 41 DEGREES F OR BELOW. Action taken: THE OPERATOR PULLED AND DISCARDED THE FOODS THAT ARE OUT OF TEMPERATURE CONTROL. REVIEWED FOOD STORAGE PROCEDURES AND REQUIREMENTS WITH THE OPERATOR. VIOLATION CORRECTED.

3-501.17 VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: 1.) CONTAINERS OF SPINACH, SLICED MUSHROOMS, SLICED TURKEY, SLICED HAM, AND CUT TOMATOES STORED IN THE CROSLEY UPRIGHT REFRIGERATION UNIT IN THE BAKERY ARE NOT DATEMARKED. 2.) SLICED CHEESE AND SLICED TURKEY AND SLICED HAM STORED IN REFRIGERATION UNITS IN THE DRY GOODS STORAGE ROOM HAVE DATE MARKS ON EXTERNAL DATE MARK SHEETS, BUT NOT ON INDIVIDUAL PACKAGES.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. PROVIDE DATEMARKING FOR ALL POTENTIALLY HAZARDOUS READY-TO-EAT FOODS WITH THE DATE OF PREPARATION OR EXPIRATION DATE. Action taken: DISCUSSED THE DATEMARKING ISSUE WITH THE OPERATOR. THE OPERATOR WILL WORK WITH EMPLOYEES TO CORRECT THE DATEMARKING ON PREPARED FOODS. A RE-INSPECTION WILL OCCUR WITHIN 14 DAYS TO CONFIRM DATEMARKING IS IN COMPLIANCE.

3-501.19(A)(B)(2)(C)(2,3) VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically: THE OPERATOR USES TIME AS A PUBLIC HEALTH CONTROL FOR SELF-SERVICE DAIRY AND PREPARED SANDWICHES BUT NO TIMES ARE RECORDED FOR THOSE PRODUCTS.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority on request. If time as a public health control is used up to a maximum of 4 hours is used, food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. If time as a public health control is used up to a maximum of 6 hours food shall be monitored to ensure the warmest portion of the food does not exceed 70°F during the 6-hour period. Food shall be marked or otherwise identified to indicate the time when the food is removed from cold holding at 41°F and the time that is 6 hours past the point in time when the food is removed from 41°F cold holding temperature control. PROVIDE TIMES THAT POTENTIALLY HAZARDOUS FOODS ARE REMOVED FROM REFRIGERATION AND MONITOR FOR TIME EXPIRATION OF THE PRODUCT AFTER 4 HOURS. Action taken: THE OPERATOR REMOVED THE PRODUCTS STORED OUTSIDE OF REFRIGERATION AND DISCARDED IT DURING THE INSPECTION. REVIEWED THE REQUIREMENTS FOR USING TIME AS A PUBLIC HEALTH CONTROL WITH THE OPERATOR. THE INSPECTOR WILL CONFIRM THAT TIME STAMPS ARE BEING PROPERLY USED AT THE RE-INSPECTION. VIOLATION CORRECTED.

3-306.13(B)(C) VIOLATION OF SECTION 3-306.13(B)(C) *PRIORITY FOUNDATION* Consumer self-service operations do not provide suitable utensils or are not monitored by food employees, specifically: THE BROWN SUGAR CONTAINER AT THE CUSTOMER SELF-SERVICE HAS THE LID OFF AND IS NOT PROVIDED WITH A SERVING UTENSIL.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Consumer self-service operations for ready-to-eat food shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. Consumer self-service operations shall be monitored by food employees trained in safe operating procedures. SELF SERVICE OPERATIONS MUST BE MONITORED BY EMPLOYEES AT ALL TIMES AND CONTAINERS MUST BE SUPPLIED WITH PROPER UTENSILS FOR DISPENSING FOODS. Action taken: OPERATOR PROVIDED A SPOON TO DISPENSE THE BROWN SUGAR. VIOLATION CORRECTED.

4-602.13 VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically: MULTIPLE NONFOOD-CONTACT SURFACES THROUGHOUT THE FACILITY HAVE DRIPS, SPLASH OR SPILLS AND ARE NO LONGER CLEAN TO SIGHT, NAMELY THE HOSED OF THE SODA DISPESNE SYSTEM, THE EXTERIOR HANDLES OF MICROWAVES.
Corrective Actions: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CLEAN NONFOOD-CONTACT SURFACES AS OFTEN AS NECESSARY TO PREVENT A BUILD-UP OF SOILS AND DEBRIS.

4-601.11(B)(C) VIOLATION OF SECTION 4-601.11(B)(C) Food-contact surfaces of cooking equipment and pans are not kept free of encrusted grease deposits and other soil, or nonfood-contact surfaces are not kept clean, specifically: THE BASIN OF THE ICE MACHINE HAS A BUILD-UP OF SOILS AND DEBRIS.
Corrective Actions: REQUIRED CORRECTION: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CLEAN THE ICE MACHINE AS OFTEN AS NECESSARY TO PREVENT A BUILD-UP OF SOILS AND DEBRIS.

5-205.15(B) VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically: THE URINAL IN THE MEN'S RESTROOM IS OUT OF ORDER.
Corrective Actions: REQUIRED CORRECTION: A plumbing system shall be maintained in good repair. REPAIR AND MAINTAIN.

5-501.110 VIOLATION OF SECTION 5-501.110 Refuse, recyclables and returnables are not stored to be inaccessible to insects and rodents, specifically: TWO BAGS OF REFUSE ARE STORED OUTSIDE THE BACK GATE OF THE FACILITY AND ARE NOT PLACED IN A COVERED CONTAINER.
Corrective Actions: REQUIRED CORRECTION: Refuse, recyclables and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects or rodents. STORE REFUSE AND RECYCLABLES IN A CONTAINER WITH A TIGHT-FITTING LID.

6-501.114 VIOLATION OF SECTION 6-501.114 The establishment is not free of unnecessary items or litter, specifically: UNUSED EQUIPMENT IS STORED IN MULTIPLE AREAS OF THE EXTERIOR SEATING AREA FOR CUSTOMERS.
Corrective Actions: REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment. REMOVE EQUIPMENT AND OTHER ARTICLES UNNECESSARY TO THE CURRENT OPERATION NEEDS.

6-101.11 VIOLATION OF SECTION 6-101.11 Floors, walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, or floors are improperly carpeted, specifically: 1.) THE FLOOR IN THE BAKERY UNDER THE ICE MACHINE IS BROKEN AND EXPOSES THE SUBSURFACE UNDERNEATH, 2.) THE INTERIOR WALL BEHIND THE MIXER IN THE BAKERY HAS A LARGE HOLE, 3.) THE WALL IN THE BAKERY UNDER THE TABLE WITH THE CAN OPENER HAS HOLES, 4.) THE SKYLIGHT IN THE CUSTOMER DINING AREA IS BROKEN AND NOT LONGER SMOOTH OR SOLID.
Corrective Actions: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floors, wall and ceiling surfaces shall be provided. Provide nonabsorbent floor, wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. Provide closely woven and easily cleanable carpet in carpeted areas. REPAIR WALLS, FLOORS, AND CEILINGS SO THEY ARE SMOOTH, DURABLE, AND EASILY CLEANABLE.