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3: 0060 (3b, c, q) Observed no flyer or signed paperwork about the Big 6 Illness Reporting Guide.
Corrective Actions: All food establishments must have employees sign the employee health form to demonstrate knowledge of restriction exclusion on the Big 6. EHS provided educational flyers and form.
5: 255 Observed no documentation about vomit and diarrheal clean-up.
Corrective Actions: All food establishments must have a bodily fluid clean up kit or signage to properly clean up vomit and diarrhea. EHS provided educational flyer.
6: 220 Observed personal drink (coffee) located at the kitchen hand sink.
Corrective Actions: All personal drinks must be located in a designated area to prevent contamination. PIC removed the coffee from the hand sink.
16: 1790 Observed a soiled microwave with old food debris.
Corrective Actions: All food contact surfaces must be clean to avoid contamination. PIC cleaned the microwave during inspection.
16: 1770 (A) Observed a soiled can opener with old debris.
Corrective Actions: All food utensils must be free of debris and be cleaned and sanitized. PIC placed the opener in the 3 compartment sink to be washed.
16: 1770 (A) Observed 2 strands of hair on the cutting board and on a spatula.
Corrective Actions: All food contact surfaces must be cleaned to avoid contamination. PIC sanitized the cutting board and cleaned the spatula. The kitchen employee also wore a hair net during the inspection.
23: 830 Observed the blue cheese container and the scrambled eggs not date marked.
Corrective Actions: All TCS foods must be date marked and discarded after 7 days. PIC date marked the food during inspection.
35: 790 Observed improper thawing of salmon in the reduced oxygen packaging (ROP).
Corrective Actions: All fish in ROP must be properly vented or removed from the package entirely to avoid C. Botulism. PIC removed fish from ROP and thawed in a pan located inside the reach in cooler.
48: 1370 Observed the high heat dishwasher was not reaching 180deg or higher for the final rinse step.
Corrective Actions: All high heat dishwashers must reach 180deg. to properly sanitize dishes. PIC is aware and will notify maintenance to repair the dishwasher. EHS advised to use the 3-compartment sink to wash-rinse-sanitize all dishes until the dishwasher is repaired.
56: 3260 Observed personal items (coats, purses) at the food prep area.
Corrective Actions: All personal items must be in a designated location. PIC relocated the items where food is not prepared.
Permit not issued.
EHS will return regarding the dishwasher. EHS provided several educational food flyers.
5/3/24 Update: EHS updated violation #48 (1370) to Corrected On Site since the PIC can use the 3 compartment sink until the dishwasher is repaired.
| Description | Temperature | State of Food |
| lettuce | 41 °F | Cold Holding |
| salsa | 39 °F | Cold Holding |
| broccoli | 148 °F | Cooking |
| pork sausage | 39 °F | Cold Holding |
| scrambled egg | 38 °F | Cold Holding |
| salad (prep) | 59 °F | Cooling |
| blue cheese | 41 °F | Cold Holding |
| shred yellow cheese | 41 °F | Cold Holding |
| guacamole | 41 °F | Cold Holding |
| white rice | 149 °F | Cooking |
| deli turkey | 39 °F | Cold Holding |
| salmon | 179 °F | Cooking |
| meatball | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| dishwasher | heat | 91 °F | ||||
| sanitizer bucket | chemical | 300 | quat | |||
| 3 compartment sink (not set up) |
| Description | Temperature |
| reach in cooler #1 | 40 °F |
| display fridge | 41 °F |
| kitchen lowboy cooler | 35 °F |
| reach in cooler #3 | 40 °F |
| reach in cooler #2 | 37 °F |
| sandwich prep unit lowboy cooler | 32 °F |
| reach in cooler #4 | 39 °F |
| reach in freezer #2 | 0 °F |
| reach in freezer #3 | -11 °F |
| reach in freezer #1 | 10 °F |
| lowboy cooler (dairy) | 40 °F |