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ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HOT RUNNING WATER AT HANDWASH SINKS OF THE PREP/DISHWASHING AREA. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. PRIORITY VIOLATION #7-38-030(C)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED LOW WATER PRESSURE AT THE FRONT BAR HAND WASHING SINK. ALSO ATTACHED IS THE WATER FILTER. INSTRUCTED TO REMOVE THE WATER FILTER AND INCREASE THE WATER PRESSURE AT THE HAND WASHING SINK.

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:- CHICKEN (45.5F/86.7F), BEEF 50.5F, NOODLES 62.6F, EGGS 63.5F. PRIORITY VIOLATION #7-38-005

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAMES INCLUDING BULK FOOD CONTAINERS

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ICE BUILD-UP INSIDE CHEST FREEZER AT THE KITCHEN PREP. INSTRUCTED TO DEFROST, CLEAN, AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED LEAKING FAUCET AT THE HAND WASH SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED IS A RUBBER TUBER ATTACHED TO THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE TUBBING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BAR AND KITCHEN AREA. NOTED CRACKS ON FLOOR TILE AT THE BAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN ALL CRACKS OR REPLACE THEM.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK CONTAINERS NOT LABELED IN DRY STORAGE ROOM. INSTRUCTED MANAGER MUST LABEL ALL BULK CONTAINERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

DISHWASH 3-COMPARTMENT SINK LEFT AND RIGHT SIDE COMPARTMENT PIPES DRAINING SLOWLY. INSTRUCTED MANAGER DISHWASH 3-COMPARTMENT SINK MUST DRAIN QUICKLY.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

DISHWASH 3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS FOR SAID SINK.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NO COVERED TRASH RECEPTACLE IN WOMENS WASHROOM. MUST PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE/FOOD DEBRIS ON WALLS BEHIND AND AROUND DISHWASH 3-COMPARTMENT SINK. MUST CLEAN WALLS.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION

NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO C...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ICE BUILD UP INSIDE THE CHEST FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN .

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE . MUST INSTALL SO BACKFLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED.

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN HARDENED BROWNISH RESIDUE (APPEARS TO BE OLD PEST CONTROL APPLICATION RESIDUE) FROM THE FOLLOWING AREAS: UNDER SHELF OVER THE 3 COMPARTMENT SINK, AROUND KITCHEN SERVICE WINDOW, AROUND OUTLET BOX NEAR KITCHEN WINDOW, ABOVE BAR 3 COMPARTMENT...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REPLACE MISSING COVING AROUND MOP SINK AREA. MUST CLEAN LIQUID POOLING BEHIND DISH MACHINE GREASE TRAP.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

CHLORINE CHEMICAL DISH MACHINE INOPERABLE AT TIME OF INSPECTION. DISH MACHINE MUST BE REPAIRED TO PROVIDE PROPER SANITIZING OF 50-100 PPM OF CHLORINE DURING FINAL RINSE CYCLE. CRITICAL VIOLATION: 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED SMALL FLY ACTIVITY ON SITE. NOTED APPROX. 30 SMALL FLIES ON WALL BEHIND AND AROUND DISH MACHINE, APPROX. 10 SMALL FLIES IN DRY STORAGE AND APPROX. 23 SMALL FLIES IN BAR AREA. INSTRUCTED TO ELIMINATE PEST ACTIVITY AND RECOMMENDED SERVICE BY L...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN HARDENED BROWNISH RESIDUE (APPEARS TO BE OLD PEST CONTROL APPLICATION RESIDUE) FROM THE FOLLOWING AREAS: UNDER SHELF OVER THE 3 COMPARTMENT SINK, AROUND KITCHEN SERVICE WINDOW, AROUND OUTLET BOX NEAR KITCHEN WINDOW, ABOVE BAR 3 COMPARTMENT...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REPLACE MISSING COVING AROUND MOP SINK AREA. MUST CLEAN LIQUID POOLING BEHIND DISH MACHINE GREASE TRAP.