2-301.14; Priority; Multiple employees were seen changing tasks and handling soiled equipment without washing their hands before returning to food prep. Hands shall be properly washed After touching bare human body parts other than clean hands and clean, exposed portions of arms, After using the toilet room, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, After handling soiled EQUIPMENT or UTENSILS, During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, When switching between working with raw FOOD and working with READY-TO-EAT FOOD, Before donning gloves for working with FOOD, and After engaging in other activities that contaminate the hands.P CDI ( Employees were instructed to wash their hands and educated on when to wash them.)
2.0
8.
2-301.12; Core; Multiple employees were seen turning off the faucet with their bare hand after washing them. TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door.
0.0
10.
6-301.12; Priority Foundation; At the beginning of the inspection there were no paper towels available at the hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI ( PIC had the paper towel holder filled.)
1.0
22.
3-501.16 (A)(2) and (B); Priority; Salads in the small reach in cooler were temping at 45F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained At 5 C (41 F) or less. PIC stated that the salads had been prepped an hour prior and should have been put in the walk-in before being put in the reach-in. CDI (Due to the prep time Pic moved salads to walk-in to achieve proper temperature.)
0.0
23.
3-501.17; Multiple pans of lettuce and cheese in the prep top did not have date labels. All TCS foods must be date labeled if held for more than 24 hours and held for no more than 24 hours. Continue to follow all date labeling written policies for tcs foods. Items were labeled at inspection. CDI
1.5
39.
3-305.11; Core; Boxes of food were being stored on the freezer floor. Food shall be protected from contamination by storing it at least 6 inches off of the floor. CDI (PIC moved food on to shelves)
0.0
44.
4-903.11(A), (B) and (D); Core; In the dishwashing area there was a leak from the ceiling that was right over a clean utensil and equipment storage area. Some of the water looked to be dripping on the clean equipment and utensils. Equipment and utensils shall be stored in a way that they are not exposed to splash, dust, or other contamination. CDI ( PIC Placed all affected equipment and utensils in the wash area to be rehashed and moved racks so that they could not be used until the leak is fixed.)
0.5
47.
4-501.11; Core; The walk-in cooler handle is damaged and in need of repair. Repair broken equipment and maintain in good repair.
0.5
49.
4-602.13; Core; Inspector Comments: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cleaning is needed in the small reach-in coolers and on sides of equipment.
0.5
51.
5-205.15; Core; Hot water heater in the dish area was missing a drip pan and water was accumulating on the floor. Plumbing systems shall be maintained in good repair. CDI (PIC found the drip pan and placed it to properly catch the water.)
1.0
55.
6-501.11; Core; In the dish area there was a steady leak from the ceiling. PIC stated that she was going to call maintenance to come fix the issue. Physical Facilities shall be maintained and in good repair.
3-501.17; Priority Foundation; sliced tomatoes in the walk in and grilled chicken in the walk in do not have date labels. All TCS (which include cut tomatoes) must be date labeled if held for more than 24 hours and held for no more than 24 hours. Continue to follow all date labeling written policies for tcs foods. Items were labeled at inspection. CDI
1.5
24.
3-501.19; Priority Foundation; TCS foods held on time control in place of temperature control must follow all procedures for time stamping and must be discarded and held for no more than 4 hours for hot held items and 6 hours for cold held items. Tomatoes/lettuce and cheese were just prepped at start of inspection for lunch service time stamps were placed on items at inspection. Sausage and egg patties from the breakfast service were in the hot hold area and were at 135F or above but did not have time stamps. Ensure all procedures of the time control policy are being followed at all times. CDI items were discarded as lunch service was beginning.
1.5
39.
3-305.11; Core; The small one door cooler is dripping water from the fan at the top onto the closed salad containers. Pooling water was on top of the top salad. Do not store any foods under areas of dripping water as this water is from an unknown source and can contaminate foods. All the salads were moved from the area of the drip. Repair the cooler to prevent dripping water. Any food items that comes in contact with the water must be discarded as these items are contaminated. CDI
1.0
47.
4-501.11; Core; multiple pieces of equipment are damaged and in need of repair. The one door cooler is dripping water from the fan, shelving is broken and falling down in the dry storage area and in the walk in. Repair all broken equipment and maintain in good repair. Fryers were not operable at this inspection. Facility was operating on a modified menu.
0.5
49.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cleaning is needed in the bottoms of all the coolers and freezer units to remove old food debris and built up ice.
4-901.11; Core; Air dry all food pans after washing them and before stacking them. Do not stack pans wet or damp. Allow sufficient time for drying.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment of all grease buildup or residue. Clean interiors of coolers or freezers of food debris. General cleaning.
0.5
56.
4-301.14; Core; Air in the grill area of restaurant is extremely saturated with grease vapors. Grease residue is getting on outsides of hood, ceiling vents, ceiling tiles and sides of other equipment. Repair system so hood is more effective at removing grease vapors as quickly as possible.
3-501.16 (A)(2) and (B); Priority; 1 door cooler was holding food products at 48F. Salads were recently prepared, and were moved to walk in cooler to continue to cool down to 41F or lower. Frosty mix was discarded since it could not be determined when it was placed in cooler. All hazardous foods were removed from this cooler. Repair unit and text picture of thermometer prior to starting to use for hazardous foods again. CDI
1.5
23.
3-501.17; Priority Foundation; Date labels were on all foods, but some had incorrect dates. Make sure all containers of hazardous foods are properly date marked. CDI Labels were corrected.
0.0
52.
5-402.13; Priority; Drain line at 3 compartment sink is leaking on floor. Repair these lines so that dish water is not dripping on floor. Floor is extremely wet and slick. Repair in 10 days, a return visit will be made to verify lines are repaired.
1.0
56.
4-301.14; Core; Air in the grill area of restaurant is extremely saturated with grease vapors. Grease residue is getting on outsides of hood, ceiling vents, ceiling tiles and sides of other equipment. Repair system so hood is more effective at removing grease vapors as quickly as possible.
6-202.15; Core;Repair the drive thru window so that it will self close to prevent the entry of flying insects or install an air curtain or other means to control flies. A few flies observed in the dining room area but no flies were seen in the kitchen at this inspection.
2-301.12; Core; Multiple employees observed washing hands in the handwash sink and using bare hands to turn off faucets. Instruct employees on the proper handwashing procedures to avoid contaminating hands after washing. Use paper towels to turn off faucets.
2.0
22.
3-501.16 (A)(2) and (B); Priority; the one door cooler containing salads is holding foods well above the required temperature of 41F. All potentially hazardous foods must be held at 41f or below. The ambient air temp of this unit is 57F according to the incorporated thermometer. All salads were placed in this unit at 10:30am and used for one day only. Discard this product at the end of the 6 hour hold time. Do not use this unit for any potentially hazardous foods until it is repaired and is holding at 41F or below. CDI Product place on time control for remainder of day.
1.5
38.
6-202.15; Core; Repair the drive thru window so that it will self close to prevent the entry of flying insects or install an air curtain or other means to control flies. A few flies observed in the dining room area but no flies were seen in the kitchen at this inspection.
