1b: 113947.1, 113947.3 No food safety certificate available. Provide within 30 days. Repeat violation.
Corrective Actions: Food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1 113947.3)
1c: 113948 Food handler cards were not available during inspection. Provide for all employees in a file within 2 weeks.
Corrective Actions: Food handlers that prepare, handle, or serve non-prepackaged, potentially hazardous food, shall obtain a valid Food Handler Card within 30 days after date of hire. (113948)
5a: 113952, 113953.3, 113953.4 Observed employee return from break and not wash hands before beginning food prep. Corrected.
Corrective Actions: Employees are required to wash their hands in the following situations: before engaging in food preparation, after touching bare skin, after using the toilet room, after coughing or sneezing, after eating, drinking, or using tobacco, after handling soiled equipment or utensils, as often as necessary during food preparation to prevent cross-contamination, when switching from working with raw to ready to eat foods, before donning gloves, before dispensing or serving food, after engaging in other activities that may contaminate hands. Hand sanitizer must be approved and shall only be applied to hands that are properly cleaned. (113952, 113953.3, 113953.4)
6: 113953, 113953.1, 113953.2, 114067(f), 114143(e) No paper towel dispenser available at handisnk. Paper towels were available. Correct within 72 hours.
Corrective Actions: Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single-use towels or heated-air hand drying device in approved dispensers. Dispensers shall be maintained in good repair. Handwashing facilities shall be available within 200 feet of outdoor barbeques. Handwashing facilities shall be separated from warewashing sink and food contact surfaces by at least 24-inches or by a minimum 6-inch high splash guard. (113953, 113953.1, 113953.2, 114067(f), 114143(e))
7: 113996, 113998, 114037 MAJOR VIOLATION- Beef in sink measured 58F. Chicken in boxes brought into facility from outside delivery measured 52-55F. The other boxes of chicken were still frozen. Manager states beef has been out of refrigerator less than four hours and chicken was delivered less than four hours previously. Chicken and beef were prepped during inspection. Do not leave food outside. Provide delivery person access to refrigerator. Corrected.
Hummus in walk in refrigerator measured 47F. Correct within 24 hours.
Corrective Actions: Potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037)
14a: 113984(d), 114113, 114115, 114117, 114121(a), 114125(b), 114141, 114180(a-c) Observed dried food debris on slicer. Clean and sanitize within 24 hours.
Corrective Actions: Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, any time during the operation when contamination may have occurred. Food-contact surfaces and utensils shall be clean to sight and touch. (113984 (d), 114113, 114115, 114117, 114121 (a), 114125(b), 114141 114180(a-c))
14b: 114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114185.3 (a-c) No plugs available for warewashing sink. Utensils are not being submerged in sanitizer. Corrected.
Corrective Actions: Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. The temperature of the automatic warewashing unit shall meet manufacturers specifications. Manual sanitation shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine or 200 ppm quaternary ammonium. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine. After cleaning and sanitizing, equipment and utensils shall be air dried. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111 114185.3 (a-c))
26: 114018, 114020 Observed food being left out of refrigeration to thaw. Thaw food under cool running water or in refrigerator. Corrected.
Corrective Actions: Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration, completely submerged under cold running water with sufficient velocity to flush loose particles, in microwave oven, during the cooking process. (114018, 114020)
33: 114115(b), 114257 Observed water accumulation in refrigerator under grill. Remove water within 24 hours. Repair refrigerator within 48 hours.
Observed grease accumulation around fryer and food debris under grill. Clean within 48 hours.
Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Interior premises of a food facility shall be kept clean. (114115 (b), 114257)
34: 113984(e), 114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125 No test strips available for sanitizer. Correct within 72 hours.
Corrective Actions: Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments with two integral metal drainboards. A two compartment sink that was installed before January 1, 1996, need not be replaced when used in approved manner. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used. Mechanical warewashing machine shall be operated in accordance with manufacturer's specifications. Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (113984(e), 114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
39: 114157, 114159 No probe thermometer available. Provide within 24 hours. Repeat violation.
Corrective Actions: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer#s specifications as necessary to ensure their accuracy. A thermometer shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)
49: 114067(b, c), 114381, 114387 Current permit is not posted. Correct within 7 days.
Corrective Actions: A food facility shall not be open for business without a valid permit. Permit shall be posted in a conspicuous place within the food facility. (114067(b, c), 114381, 114387)
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