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2: Pans of chicken and breading formula in walk-in 44F to 50 F. at time of inspection.
Corrective Actions: Food voluntarily discarded at time of inspection.
10: Unable to wash, rinse, and sanitize dishes properly due to absence of water to 3-comp sink. Repair 3 comp sink by restoring water and sanitize all areas of sink and around sink prior to
inspection to lift suspension of operation permit.
Corrective Actions: Facility permit suspended.
14: No water at any sink (except mop sink) and employees observed not washing hands as needed.
Corrective Actions: Facility permit suspended until repairs are made and health risks eliminated.
19: No approved water source at time of inspection for handwashing or dishwashing. Repair all plumbing.
Corrective Actions: Repair all plumbing.
21: General manager allowed operation of facility since the weekend without any running water in hand sinks, 3 compartment sink, bathroom hand sinks, or toilets. Walk-in cooler was not operating at a safe temperature at time of inspection. General manager did not close facility, and also did not close facility when asked to close voluntarily by health inspector. GM argued that mop sink had running water so that facility did not have to close. No certified food manager certificate was available at inspector's request at time of inspection. GM refused to come to store to assist with health hazard and was not present. General manager continued to keep facility open with serious imminent health hazards.
Corrective Actions: Permit suspended. Request proof of at least one certified food manager employed at facility. A certified food manager must also be available and present as needed by facility. If necessary multiple certified food safety managers may be needed.
22: New PIC does not know where food manager cards are.
Corrective Actions: Obtain food hander card for every employee that handles food by time of reinspection.
23: No hot or cold water at any of the sinks or toilets (only at mop sink).
Corrective Actions: Restore safe potable water to facility.
27: WALK-IN COOLER AT 50F. AMBIENT. LARGE CLOCK FACE THERMOMETER FACING ENTRANCE INTO WALK-IN COOLER READS 50F. Inspectors infrared shows output air from fan 50 - 58 F.
Corrective Actions: Repair called at time of inspection. Repair person states the freon is low and that an electrical contact is out. Repair to hold food at 41F. or colder prior to approval for opening facility.
30: Permit is not posted.
Corrective Actions: Permit is currently suspended at time of inspection and expired permits were the only permits PIC could find since last inspection. Current paper permit must be obtained/found and ready to be posted after suspension is lifted.
31: Handwashing stations have no water available. Dishware and food is filling the central kitchen hand sink. Hand sinks must be available, working, stocked, and accessible at all times during operation of facility and used only for hand washing.
Corrective Actions: Repair restock, and make accessible all hand sinks including restroom hand sinks prior to lifting suspension for operation.
33: 3-compartment sink has no water and is not functional. Repair 3-comp sink for warewashing.
35: Employees eating in kitchen.
Corrective Actions: Employees must eat in dining room only.
36: No wiping cloth sanitizer buckets observed because facility does not have water.
Corrective Actions: Obtain water and proper sanitizer buckets as needed.
42: Observed employees touching many nonfood contact surfaces with unwashed hands, including many employees who have touched raw chicken. Clean and sanitize entire facility.
Corrective Actions: Clean and sanitize entire facility.
46: Toilets not supplied by water. Repair by restoring water and sanitize entire restrooms.
Corrective Actions: Repair by restoring water and sanitize entire restrooms.
Facility's permit suspended for imminent public health risk. PIC was asked to voluntarily close and called general manager of facility to take responsibility. General manager argued they did not have to close because they still had water at mop sink. No hand sinks, bathroom sinks, 3 comp sink, or toilets were operable. Walk-in cooler ambient temperature at 50 F. General manager refused to come to facility when asked by inspector. Permit suspended. Repair all plumbing, restore water to facility and repair walk-in cooler to hold food at 41 F. or below within 24hours. PIC new to store and could not find food handler and food manager certificates. Please have proof of training for every food handler. Have available certified food manager training certificate for general manager, or at the very least for one employee that works at facility. Due to operation with raw chicken and no available sinks to wash hands contamination of surfaces was extensive. Clean and sanitize entire facility prior to approval for operation. In addition, due to severe health risks created by general manager of this facility knowingly continuing to operate without water to hand sinks,
restroom sinks, toilets, 3-compartment sink, and a walk-in cooler at 50 F. degrees
the risk level for the restaurant is raised. In addition the restaurant has multiple repeat violations. Inspections to this facility will be at increased frequency of every 4 months. Contact inspector when facility has made all corrections and is ready for inspection to lift suspension.