Copyright © 2019 My Health Department. All rights reserved.
3: 0070 (15) The person in charge was unable to show verification that employees had received training in regards to Employee Health. Sample Employee Health Policy was left with the person in charge.
Corrective Actions: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.
5: 255 The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. Sample clean-up procedures were left with the person in charge.
Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
8: 140 Observed employee wash their hands for only 5 seconds and without soap. Employee received training in proper hand washing.
Corrective Actions: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device.
8: 170 Employee observed washing their hands in the 3 compartment sink. Employee was instructed to use the actual hand sink for washing hands.
Corrective Actions: ALL food employees shall wash their hands in ONLY a designated handsink.
10: 3030 No disposable towels were provided a the hand washing lavatory in the kitchen. Towels were provided during inspection.
Corrective Actions: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel, heated air hand drying device, or a hand drying device that employs an air-knife system that delivers high-velocity, pressurized air at ambient temperature must be provided at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
10: 3020 The soap at the kitchen hand sink was diluted with water. Unable to produce lather. New hand soap was provided during inspection.
Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
13: 260 Observed a partial case of green peppers in the reach in cooler that had what appeared to be mold on them. Peppers were discarded during inspection.
Corrective Actions: All food should be honestly presented and be found safe and unadulterated
15: 470 Observed pans of cut lettuce and a container of mayo uncovered in the display reach in cooler. Items were covered during inspection.
Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
16: 1790 The lower pizza oven was observed soiled.
Corrective Actions: Clean and sanitize these surfaces for food contact.
16: 1770 (A) The following food contact surfaces were observed soiled on t he clean pot rack: 2 bench scrapers, a metal spatula, 2 bowls, a knife, 2 pair of tongs, and a portion scoop. Items were taken to the 3 compartment sink to be cleaned.
Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
39: 610 Observed raw chicken in original cases stored in the dining room drink display cooler where the public could access it.
Corrective Actions: Protect food from miscellaneous sources of contamination.
41: 570 Observed several wet wiping cloths laying on counters throughout the kitchen. Towels were places in sanitizer during inspection.
Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
45: 2000 (A) (C) Single-service and/or single-use souffle cups are being stored in an empty chicken box.
Corrective Actions: Store the cups only in it's original packaging.
45: 1750 Tzatziki containers were observed reused for the storage of meats, peppers, onions and other items.
Corrective Actions: Discontinue use of used manufacturer's containers for food storage.
47: 1570 The nonfood-contact surface of the cloth covered chair is not corrosion resistant, nonabsorbent, and/or smooth.
Corrective Actions: Remove chair from kitchen.
47: 1570 The following equipment is in need of repair: 1-the gaskets on the homestyle reach in freezer (torn), 2-the homestyle reach in freezer door (will not stay closed on it's own), 3-the handle on the knife over the 3 compartment sink.
Corrective Actions: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
49: 1800 The following non-food contact surfaces were observed soiled with grime and debris: 1-outer surfaces of the homestyle reach in freezer, 2-the shelf under the flattop grill, 3-the hoods over the cook's line, 4-the fan on the floor near the pizza oven.
Corrective Actions: Clean these surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
51: 2350 (ii) The hand sink in the kitchen is not working. Also, ther faucet at the 3 compartment sink is leaking. Person in charge stated that they were waiting for a part to be delivered.
Corrective Actions: Keep plumbing fixtures in working order.
52: 2570 Observed an employee taking a full mop bucket outside to "dump it in the grass". He said he always dumped it out there. Told employee to used the mop sink to dump bucket. Employee moved various items from the mop sink (it was blocked) to dump the bucket.
Corrective Actions: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
53: 2660 There is no covered receptacle for sanitary napkins in the toilet room used by females.
Corrective Actions: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
55: 3180 The following physical facility items were noted in need of cleaning: 1-rear door, 2-the walls in the kitchen, 3-the floors under the equipment in the kitchen.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Abbreviations: WIC - walk in cooler; RIC - reach in cooler; WIF - walk in freezer; RIF - reach in freezer; HH - hot holding; CH – cold holding; ST - surface temperature; IT - internal temperature; ppm - parts per million; PHF - potentially hazardous foods; TCS - temperature controlled for safety; UCRIC – under counter reach in cooler
| Description | Temperature | State of Food |
| Feta Cheese-ST-Reach in Cooler | 41 °F | Cold Holding |
| Sliced Tomatoes-ST-Prep Unit | 40 °F | Cold Holding |
| Sliced Cheese-ST-Reach in Cooler | 41 °F | Cold Holding |
| Sausage Crumbles-ST-Prep Unit | 39 °F | Cold Holding |
| Beef Crumbles-ST-Prep Unit | 41 °F | Cold Holding |
| Raw Chicken-ST-Dining Room Drink Cooler | 36 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| wiping cloth bucket | chemical | 50 | bleach | chlorine | 78 °F |
| Description | Temperature |
| Reach in Freezer 1 | 3 °F |
| Reach in Freezer 2 | 5 °F |
| Chest Freezer 2 | 3 °F |
| Dining Room Drink Reach in Cooler | 39 °F |
| Chest Freezer 1 | -3 °F |