Observations & Corrective Actions

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: open package of raw ground meat is above RTE meats; raw eggs are on the top shelf above RTE foods and raw egg white has dripped on the saran wrap of an open container of beets.
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. Action Taken: Raw animal products and eggs were properly stored and separated from RTE. Make sure that different types of raw animal foods are separated from each other to prevent cross contamination.

4-602.12 VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically: ** the microwave has food splatter on the interior walls.
Corrective Actions: REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.

4-601.11(A) VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically: **Interior of the reach-in refrigerators in the kitchen as spilled food, blood from raw meat, and other spilled food. The interiors of reach-in refrigerators are considered food contact surfaces and should be cleaned regularly.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Action Taken: the interior of all the fridges are clean from food debris and spillage. Protect food in sealed containers to prevent physical contaminants such as rust and paint from the racks from falling into the food.

4-501.114(A) VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: 0ppm sanitizer detected in the warewasher; no sanitizer buckets available.
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: PIC prepared sani buckets with proper concentration of chlorine. The warewasher is indicating proper concentration of chlorine. The facility will also have a technician come look at the warewasher to ensure that nothing is mechanically wrong with it. The establishment will maintain a daily chlorine concentration log on the warewasher to ensure that it is dispensing the appropriate amount of sanitizer daily.

3-501.17 VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:**no dates present on ready-to-eat foods such as sliced tomatoes, RTE chicken, deli meats, and plant-based milk, located in the prep cooler and in the reach-in refrigerator.
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.

7-201.11 VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically: *multiple containers and of chemicals were found throughout the kitchen, next to an open container of butter, RTE biscuits, and RTE crackers.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles. PIC moved all chemicals and cleaners to one location under the sink.

6-501.11 VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically: Tile is broken or completely missing throughout the kitchen.
Corrective Actions: REQUIRED CORRECTION: Physical facilities shall be maintained in good repair. **Areas, where the floor is broken, can accumulate food debris and be more difficult to keep clean.