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01: 2-103.11 (A-N), (P) Person in charge is not assuring Food Safety activities as several priority violations were found during inspection.
06: 2-401.11 Employee observed eating food in non-designated area. Observed employee eating standing throughout the kitchen area. Spoke with person in charge about employees eating in dining areas and not by food prep and equipment to prevent contamination.
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 beef then proceed to another task without a hand wash and 2.) employee eating in dining areas and not wash hands upon returning to the kitchen. Spoke with employees and person in charge about when to wash to prevent contamination and hands were washed adequately.
15: 3-304.15 (A) Single use gloves used improperly, (i.e. not for only one task and/or not discarded when damaged, soiled, or when interruptions occur in the operation). Observed employee 1.) wipe gloves with paper towel after being soiled instead of removing and dawning new gloves and 2.) employee wiping gloves on clothing. Educated employee and person in charge about proper glove use.
16: 4-501.114 Chlorine sanitizing solution is not between 50-200 ppm along with corresponding pH and temperature. Observed sanitizer solution testing above concentration. Solution was adjusted and tested within approved range during inspection.
21: 3-501.16 (A) (1) TCS products are being held being held below 135 degrees F. Observed shredded pork on the hot hold stating holding between 88-132 degrees F for less than four hours. Pork was reheated to 165 degrees F during inspection.
23: 3-501.17 Refrigerated, ready-to-eat, time/temperature control for safety food is not properly date marked when held for more than 24 hours. Observed opened cans of tomato sauce without date marking. Sauce was discarded during inspection due to being past the 7 day mark, see Voluntary Condemnation.
23: 3-501.17 Foods found held greater than 7 days, or past manufacturer use by date. Observed 1.) green chile, red chile, and red sauce being held past the seven-day mark and 2.) containers of milk products being held past manufacturer use by date in the walk-in refrigerator, standing refrigerator and bar cooler. Educated person in charge about date marking procedures and foods were discarded during inspection, see Voluntary Condemnation.
28: 7-204.11 Poisonous or toxic items are not used according to the manufacturer's directions. Observed Chlorine sanitizer bucket behind in kitchen measuring over 200 PPM. Spoke to employee about ensuring sanitizer is at proper concentration with test strips. Chlorine sanitizer solution was re-made to proper concentration during inspection to prevent contamination of food contact surfaces.
46: 3-304.15 (B), (D) Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Observed employee 1.) wipe gloves with paper towel after being soiled instead of removing and dawning new gloves and 2.) employee wiping gloves on clothing. Educated employee and person in charge about proper glove use.
51: 5-205.15 (B) Plumbing system is not maintained in good repair. Observed ongoing dripping from the faucet in the prep sink next to a holding station. Spoke with person in charge about repairing leak to ensure adequate plumbing.
56: 6-403.11 Personal belongings observed stored in an unapproved area. Observed 1.) employee personal cell phones on prep tables next to active food prep 2.) employee hat and headphones on the bar counter next to consumer products and 3.) employee food items stored throughout the standing refrigerator. Spoke with person in charge about employee belongings needing to remain in designated areas to prevent contamination of consumer products and foods. Items were moved during inspection.
Spoke with person in charge about ensuring food is adequately covered during storage to prevent contamination risk.