HOMEY SKEWER

Carton of frozen chicken was left on the sanitized side of the 3-comp sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Cardboards in use to line shelving and floor. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Facility lack written procedure for the items out side the hot holding unit. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). NOTE: Time marking must be provided.

Empty toilet roll dispenser. Tissues were provide above the toilet tissue dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Mop was left in a bucket with dirty water. [CA] After use, Mop water shall be disposed of in the janitorial sink or toilet facility. Mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Lack mop rack. [CA] Mop rack or other devices not made available to hang and store cleaning tools. Many unused items in the shelve next to the janitorial sink. [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.

Hand washing sink, refrigeration, and cooking equipments had build up of a debris. [CA] Clean and sanitize the equipment more frequently.

Fruit flies were in near the mop sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

DRAIN PIPE FROM A FOOD PREP SINK IS INSIDE THE FLOOR SINK. [CA] TRIM OR ADJUST THE DRAIN PIPE TO PROVIDE MINIMUM OF 1 INCH AIR GAP TO PREVENT BACK UPS.

CHLORINE SANITIZER AT THE THREE COMPARTMENT SINK WAS MEASURED 200PPM. [CA] CHLORINE SANITIZER SHALL MEASURE 100PPM. FACILITY HAS A TESTING STRIPS FOR PH. [CA] OBTAIN CORRECT TESTING STRIPS FOR CHLORINE SANITIZER.

EGGS WERE STORED ABOVE VEGETABLES. [CA] RAW SHELL EGGS SHALL BE STORED ON A BOTTOM SHELVE.

All units holding food shall carry display thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. Lack probe thermeter. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Empty paper towel dispenser and stuck soap dispenser in the kitchen. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Empty paper towel dispenser and pump soap in use inside the restroom. . [CA] Restroom Handwashing facilities shall be equipped with handwashing cleanser inside the dispenser and single-use sanitary towels in dispensers.

Food without lid inside the refrigeration and open bags of floor in the kitchen. [CA] Keep all the food containers and bags close with lid or cover with plastic to prevent cross contamination. Bay of onion on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Keep floor clear for cleaning.

A puddle of oil behind the fryer on floor. [CA] Clean floors throughly to prevent any fire accident.

Shelving throughout facility is sticky/dirty. • Grime buildup on underside of refrigerator door handle. • Grease accumulation on sides of deep fryer. • Dust accumulation on fan guard at the walk in refrigerator. • Exterior of the bulk container is heavily stained. • Equipment is not kept clean, such as, hand sink and warewashing sink. [CA] Facility shall be deep cleaned and sanitize to carry a sanitary food operation.

Mop bucket with dirty water was left with mop. [CA] After use, dirty mop water shall be disposed off in a mop sink and mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Facility has too much unnecessary items everywhere in the kitchen that makes it hard to clean floor. [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.

Lack of plugs/stoppers to fill up the warewashing sink. [CA] Must carry plugs/stoppers for a manual warewashing set up 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). Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Lack food safety certification. [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 food handler card. [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.

Food prep sink lack hot water connection and three-comp sink was measured 117 F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Fried chicken and veg balls are kept at room temp. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. That written procedures requires time marking for PHFs utilizing time as a public health control (TPHC).

Mechanical exhaust hood / filters has a grease accumulation. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Excessive grease under shelving and cook line. [CA] Deep clean floor to prevent cross contamination.

Lack Food safety certification. [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.

Excessive grease debris on equipments. [CA] Deep clean and sanitize equipment outside and inside.

Only hand washing sink was blocked with cutting board. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. By keeping it accessible at all times.

Three-compartment sink both side boards were blocked with dishes. [CA] Follow the wash rinse, and sanitize step by keeping one side board for air drying and other for dirty dishes.

PIC can't find the food safety certification. [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 Food Handler card. [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.

Build up of food and grease debris on equipment doors. [CA] Clean and sanitize the equipments to prevent cross contamination.

Facility has tag for the badge at the facility with 3 months of receipt but missing tags for the last 3 months oysters. [CA] The identity of the source of shell stock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date or dates the shell stock are sold or served.

Vent inside the kitchen has a dust debris on it and around it on the ceiling. [CA] Clean kitchen vent to prevent cross contamination.

Facility has a expired permit posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Cold holding g units missing monitoring thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. Lack probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Cutting board at the food prep table was stained, scratched, and scorned. [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. [SA] Replace or sand it down for proper cleaning,

Food prep table is at 44F. Out of temp food prep unit didn't have much food in it. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Do not store PHF at the food prep table until it is at 41F and below. Immediately repair the equipment.

Sanitizing level at the 3-comp sink was 200ppm. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water).