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01: 2-103.11 (A-N), (P) Person in charge is not assuring that Food Safety activities such as proper hand washing, cooking, holding, and sanitizing are occurring within the facility.
02: 2-102.12 (A) and (B) A certified food safety manager who has shown proficiency by passing an accredited test is not on staff. Person in charge is scheduled to take CFPM in August at health department.
05: 2-501.11 The facility does not have an adequate procedures for responding to vomit or diarrheal events. Person in charge could not recite procedures for responding to a vomit or diarrheal event nor could they produce written procedure provided at last inspection. Another written procedure has been provided to person in charge.
06: 2-401.11 Employee drink observed without a lid or straw. Observed several employee energy drinks without a lid and straw stored on prep tables throughout kitchen. Spoke to person in charge about all drinks having a lid and straw and the importance of having a designated area for employee drinks. All drinks were discarded during inspection.
08: 2-301.14 Employees observed not hand washing when required between high risk activities, such as between raw and ready to eat or other activities that contaminate the hands. Observed 1) employee handle raw pork improperly with both hot gloves and latex gloves on hands, touch meat smasher, then touch bread buns 2) employee pick item off the floor and then change gloves without washing hands first 3) employees going outside of kitchen and re-entering kitchen without hand washing. Spoke to person in charge about when to wash and ensuring employees not only understand when to wash but are hand washing.
10: 5-205.11 A handwashing sink within the facility observed being used for purposes other than handwashing. Observed 1) food debris and dirty towels in hand sink closest to ware washing area 2) frozen shrimp thawing in hand washing sink in back kitchen prep area. Spoke with person in charge about handwashing sinks only being used for hand washing.
15: 3-302.11 (A) (1-2) Raw animal foods are not separated from ready-to-eat foods during storage, preparation, or holding. Observed 1) raw beef on top of ready-to-eat ranch dressing in side by side refrigerator 2) raw beef next to ready to eat bacon bits and above potato salad in walk-in refrigerator. Spoke to person in charge about proper food storage to prevent contamination. All food items were rearranged during inspection.
16: 4-601.11 (A) Equipment, food-contact surfaces and utensils are not sanitized after cleaning. Observed employee use immersion blender to make sauce and then clean off the blender. Spoke to person in charge about all equipment going through wash, rinse, and sanitize steps. Equipment was properly cleaned during inspection.
41: 3-304.14 In use wiping cloths are not being held in chemical sanitizer solution. Observed several wiping cloths on food prep tables throughout facility not stored in chemical solution. Spoke with person in charge about the importance of storing all wiping cloths in sanitizer when not in use. Wiping cloths were corrected during inspection.
48: 4-302.14 A test kit or other device that accurately measures the concentration of sanitizing solution is not provided. Observed no quaternary ammonia test strips at establishment. Spoke to person in charge about having test strips available at all times to ensure proper chemical concentration. Person in charge will replace test strips.
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