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40: 240 Employees observed working in the food service area without proper facial hair restraints.
Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
48: 1330 There data plate on the warewashing machine is not accessible not readable.
Corrective Actions: Provide an accessible and readable data plate for the warewashing machine that lists the machine's design and operating specifications.
51: 2350 (ii) The 3-compartmentd sink faucet is leaking. There is not hot water in one of the 3- compartments sink faucet.
Corrective Actions: A plumbing system shall be maintained in good repair.
55: 3180 The employee's toilet room doors and walls are not cleaned as often as necessary to keep them clean.
Corrective Actions: Clean floors, walls, and ceilings as often as necessary to keep them clean.
1. This is also a foodborne illness complaint investigation
2. All alleged violations and corrections were discussed with the person in charged (PIC).
3. The proper reduced oxygen packaging (ROP) HACCP walk in cooler datalogger cold holding temperatures documentation and record keeping were review with the general managers.
4. The PIC was instructed to provide an approved sanitizer at the warewashing 3-compartment sink for properly manually wash, rinse and sanitize food contact equipment and utensils sanitizer addition to the sanitizer in use at mop/service sink area.
| Description | Temperature | State of Food |
| Sliced tomatoes - prep table | 36 °F | Cold Holding |
| Meat sauce - steam table | 180 °F | Hot Holding |
| Carbonara sauce - cold holding table | 34 °F | Cold Holding |
| ROP - Marinera sauce - cooked 1/29/24 - walk in cooler | 39 °F | Cold Holding |
| Cooked spaghetti (cooked today) - cooking line - under grill - cold drawer | 39 °F | Cold Holding |
| Chicken (raw) - cooking line - under grill - cold drawer | 36 °F | Cold Holding |
| Marinera sauce - steam table | 193 °F | Hot Holding |
| Shredded lettuces - prep table | 38 °F | Cold Holding |
| Soup Fagioli - steam table | 183 °F | Hot Holding |
| Beef Lasagna - Steam Table | 162 °F | Hot Holding |
| ROP - Marinera sauce (Cooked at 12:30 PM is now 3:25 pm) | 41 °F | Cooling |
| Shrimps (raw) - cooking line - under grill - cold drawer | 36 °F | Cold Holding |
| Soup - Zuppa Toscana - steam table | 169 °F | Hot Holding |
| Pasta - Walk in cooler - cooked today | 36 °F | Cold Holding |
| Chicken - sauté - stove | 172 °F | Cooking |
| Beef Lasagna - (Beef and pasta previously cooked, cooled and cold held) - Reheating - oven | 202 °F | Reheating |
| ROP - Minestrone soup - cooked 1/29/24 - walk in cooler | 38 °F | Cold Holding |
| Shrimp - sauté - stove | 165 °F | Cooking |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| HOBART - serial Number 85- 1108240 | Heat | 160 | 180 °F |
| Description | Temperature |
| Walk in freezer | 1 °F |
| Upright refrigerator | 36 °F |
| Walk in cooler | 33.9 °F |