critical Documentation & Training
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
No employee health policy on site. Instructed to provide. Priority Foundation 7-38-010 NO CITATION ISSUED.
critical Sanitation
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
No clean up procedure for vomiting and diarrheal events. Instructed to provide and provide cleaning supplies kit. Priority Foundation 7-38-005 NO CITATION ISSUED
critical Employee Hygiene
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
No hand sink in the prep area by 2 compartment prep sink. Instructed to install with hot and cold running water under city pressure and provide paper towel and hand soap. Priority Foundation 7-38-030(c) NO CITATION ISSUED.
serious Food Storage & Handling
PROPER DATE MARKING AND DISPOSITION
All ready to eat TCS food inside the walk in cooler that is held over 24 hours must be properly labeled and dated with expiration date. (7 days from preparation date). Priority Foundation 7-38-005 NO CITATION ISSUED.
minor Chemical Safety
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
All dry bulk food containers including spices must be properly labeled with common name outside the container.
minor Food Storage & Handling
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
All food stocks stored on the floor must be elevated 6" off the floor or provide raised shelving to store such items.
minor Sanitation
WIPING CLOTHS: PROPERLY USED & STORED
All wiping cloth for wiping the prep tables, chopping board must be stored on a bucket with sanitizing solution in between uses.
minor Sanitation
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
All clean utensils, pots, pans, food containers, bowls, must be stored upside down/inverted to prevent possible contamination and dust build-up.
minor Sanitation
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Must defrost the interior bottom shelve of the 2 door reach in freezer with ice accumulated and maintain.
serious Sanitation
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Must clean and sanitize interior bottom shelve of the reach in freezers (with food debris) and maintain.
minor Sanitation
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Unisex washroom waste receptacles must have a cover or lid for feminine items.
minor Sanitation
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Floor behind the cooking equipment with grease and dirt. Instructed to clean and maintain.
minor Sanitation
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Filters on the hood in the cook line with grease build-up. Must clean and maintain.
minor Documentation & Training
ALLERGEN TRAINING AS REQUIRED
All certified food sanitation manager must obtain an allergen training certificate.