38: 3270 (1) (2) (4) 38 OUT 3270 REPEAT Harborage conditions exist in the large office / child area as well as the dry storage area, and near the three compartment sink, etc. as there is so much clutter, personal items, shoes, kids items, old containers, etc. in several areas of the restaurant the the floor cannot be swept nor can the areas be monitored throughout the week for pests, Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Work each week to get rid of items not necessary to the food business and decrease as well as organize the personal items so you can actually monitor your food facility for pests. If you work on this each week you should be able to have things cleaned and decluttered by mid-December. Please address this over the next month or so as this on-going issue needs to be taken seriously.
56: 3140 56 OUT 3140 REPEAT Numerous stacks and piles of personal items & piles kids toys were commingled with restaurant items in parts of the kitchen. This is mostly observed in the office / room with the non-used facility sink, and near the three-compartment sink making the area impossible in it's current condition to be swept, kept clean, and monitored for pests. The immense clutter and piles and stacks of random clutter, personal items and children items are worse than observed the previous years. No major difference or improvement was observed than last year.
Corrective Actions: Correction: Work to remove the numerous items unnecessary to the food business from the facility each week. Please have this addressed by the end of November. Also, have separation of personal items and restaurant foods, restaurant dishware, restaurant to-go containers, etc. Designate an area(s) of the facility to be for employees and/or owners personal items. The owner will work to go thru items and take items unnecessary to the food establishment away. There should not be this much personal, child, or other clutter just stacked in piles in your food establishment. You may consider renting a storage unit to store these items as a possible solution to remove the items from the premises.
Additional Comments
NOTE: Please work to keep limiting children toys / family personal items kept at the restaurant and children / personal items separate from restaurant food and supplies as things has gotten out of hand and it is much worse than it was several years ago. Discussed with owner the possibility of them getting a store unit or where else can these items be taken if it's going to take months to address this as much progress has not been seen in the last twelve months. Also discussed how this could be a safety issue if there was flooding or a fire in the kitchen.
Food Temperatures
Description
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State of Food
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Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
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Sanitizer Type
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Equipment Temperatures
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Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
