5: 255 This food establishment has not established procedures for cleaning of accidents involving bodily fluids that happen in the facility.
Corrective Actions: Develop (or adopt) written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Be sure to have the appropriate chemicals and PPE described in the policy. 10 days to correct.
25: 930 Menu review: Dinner menu 2nd page does have a disclosure that "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. ESSPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. " This satisfies one requirement for serving undercooked food items. No foods on the menu included a description or marking that would indicate that food may be served raw or undercooked.
Corrective Actions: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked; or that the food item may contain raw or undercooked ingredients or be made-to-order. Review the disclosure and only include the specific food types that your facility may serve raw or undercooked. 10 days to correct
35: 790 Observed ROP tuna with intact packaging cold holding in the walk-in cooler.
Corrective Actions: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use must be removed from the reduced oxygen environment before it is thawed or used immediately after thawing. PIC removed the tuna from it's packaging and will re-train staff to open the packages before thawing.
40: 200 Observed some employees with accessories on their wrists (bracelet,watch)
Corrective Actions: Ensure employees are not wearing jewelry/watches on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. 90 days to correct.
45: 1750 Observed cardboard being reused at the pizza prep. shelving to catch crumbs. Changed weekly.
Corrective Actions: Single-service and single-use articles shall not be reused. Cardboard is generally single use. An alternative may be to use a reusable liner for the shelving that can be washed and sanitized as needed to keep crumbs from getting on the floor or other containers/packages. 90 days to correct.
48: 1520 An irreversible registering temperature indicator was not provided for the hot water mechanical warewashing operation.
Corrective Actions: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. 10 days to correct
51: 2210 Observed that the spray hose at the dish machine is long enough to drop below the flood line of the sink compartment for scraping.
Corrective Actions: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and shall not be less than one inch (25 mm). Shorten the hose or repair so that the gap meets the minimum requirement. 3 days to correct
55: 3170 Observed that the hand washing sink, prep. sink and dish area equipment is not sealed to the wall in areas where the equipment is flush with the wall.
Corrective Actions: Caulk/seal the equipment to prevent buiildup in hard to clean areas that are frequently exposed to splashing and spills. 90 days to correct.
Discussed ROP process. Will follow up if any changes or adjustments are needed for this process.
Ownership change application approved and permit issued/updated.
| Description | Temperature | State of Food |
| Bolognese made @ 3 (satisfactory) | 50 °F | Cooling |
| Soup of the day | 189 °F | Hot Holding |
| Shrimp | 147 °F | Cooking |
| Lettuce | 41 °F | Cold Holding |
| Pasta | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Sanitizer bucket | Chemical | 200 | Sterimine Tablets | Quaternary Ammonium | 80 °F | |
| Dish machine | Heat | 166 | 182 °F |
