| OBSERVATIONS AND CORRECTIVE ACTIONS |
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Violations cited in this report must be corrected within the time frames below.
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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. Repeat Violation.
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*4
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*Upon arrival, several employee drinks were observed around the kitchen: on prep tables, and in refrigerator units. An employee may not eat, drink, or use any form of tobacco in areas where the contamination of exposed food, clean equipment, utensils, linens, etc, can result. Keep all food and drink in designated areas only. Repeat Violation.
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*8
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Upon arrival, there was heavily diluted soap at the hand sink, and it would not dispense due to the amount being so low. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.
New soap was supplied. Corrected On-Site. New Violation.
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*11
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*There were two bags of rolls on the prep table across from the 3-bay sink that contained white mold-like substance, and the other was not presenting well. Food shall be Food shall be safe, unadulterated and honestly presented. These bags were discarded. Corrected On-Site. New Violation.
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*13
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*Facility is using single use service cups as scoops for ranch dressing in the prep unit, and storing said cup in the dressing itself. Facility must use a proper scoop with handle that is stored outside of the food product to prevent contamination. The whole container of dressing and the cup were discarded. Corrected On-Site. New Violation.
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*14
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*The sanitizer in the 3-compartment sink was measuring 0ppm upon arrival. The application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution of either 50-100ppm chlorine or 200-300ppm quaternary ammonia, must be completed after rinsing each ware. Department educated facility on how much sanitizer must be used. Facility adjusted amount, re-tested, and was reading 200ppm. Test strips were provided, ensure that employees are using the strips so that sanitizer amounts can be adjusted accordingly. Corrected On-Site. New Violation.
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43
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Facility is opening cans and storing the food contents in its original container. Once a can has been opened, the left over food products must be moved to a food safe container for proper storage.
The cans that were found were discarded. Corrected On-Site. New Violation.
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46
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The 3-compartment sink is not being setup correctly. Always set up the 3-compartment sink to wash (soap & hot>110F water), rinse, and sanitize (50-100ppm chlorine or 200-300ppm quaternary ammonia). New Violation.
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47
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The following areas contain heavy food build up and require a detailed clean:
1) Under the oven
2) Under the fryer
3) Under the grill New Violation.
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54
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All lighting was out above the prep unit. Facility must have sufficient lighting in food prep areas.
Replace/maintain. New Violation.
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General Remarks
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Notes:
*Compliance inspection will be conducted and fees could be assessed at that time.
*Facility has a sewer-like smell coming from the inside. GM says it’s from the heat being turned on, but there is also the same smell coming from the bathrooms.
*The refrigerator that houses the kegs in the inside bar is leaking, and said water has froze to the bottom of the unit. Defrost, and find source to fix the leak.
*There is a heavy accumulation of dead insects in the insect light catchers. Replace glue traps.
*Facility is holding onto food containers from their events. Once a single use food container has been used it must be discarded or removed from the facility.
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