PHO NO 2

Employee skips sanitization as the final step in warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Bits of meat found on slicer. Per PIC, slicer is cleaned at the end of the day.[CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.

Open bulk bags of food found in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Boxed food found stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Rear door propped open at time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Opening larger than 1/4" found at ceiling in kitchen. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Food handler cards are not available for review at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Hand wash sink by warewash station is obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Ambient temperature of preparation refrigerator measured at 49F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Butane burners found stored in dry storage room. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards.

wet/soiled wiping cloths found stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Various PHF held in preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Old rodent droppings found on floor of dry storage room. [CA] Clean and sanitize area of old droppings.

lights above food storage and food preparation are not shielded. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Food in containers/boxes stored directly on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Open bulk food containers found in walk-in refrigerator. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Ambient temperature of preparation refrigerator measured at 43F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Cooked pork held in preparation refrigerator measured 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Grease and food debris found under floor of preparation refrigerator. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Repeat violation: FSC is not available for review at time of inspection. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Lack of liquid hand cleanser at the only hand wash station in kitchen. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels.

Old rodent droppings found on the floor of dry storage room. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Rear storage area is cluttered and unorganized. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Wet/used mops found stored in standing water.[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Grime/grease buildup found on non-food contact surfaces throughout facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Repeat violation: Lack of FSC available for review at time of inspection.[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food handler cards presented have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Storage room is unorganized and cluttered. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Wet/used wiping towels stored on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Ambient temperature of preparation refrigerator measured at 49F [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Cutting board at food preparation table does not appear to be clean to sight and touch[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Food storage containers do not appear to be clean to sight and touch. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food in containers stored directly on the floor of dry storage room and kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Uncovered cooked food found in walk-in refrigerator. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Food and grease buildup found on floor in kitchen and storage rooms. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Various PHF held in preparation refrigerator in kitchen measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF held for less than 4 hrs was moved to walk-in refrigerator