EASTERLY

Only handwash sink located in the kitchen was obstructed with equipment stored in and on the basin of the sink. Lack of paper towels in dispenser at the handwash sink. [CA] Handwash sinks shall be unobstructed and readily accessible with warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [COS] Items obstructing the sink were removed by employee and paper towel dispenser was restocked.

Hot water was not available at the handwash sinks located in the restrooms. [CA] Handwash sinks shall be able to provide hot and cold water with hot water being able to reach 100F. [COS] Employee turned on the hot water valve located under the sink.

A probe thermometer is not available for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) shall be readily available to accurately measure the temperatures of potentially hazardous foods.

Employee observed drying washed and sanitized utensils with a wiping towel. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

1) Accumulation of food debris in area around water heater, under reach-in coolers, and under shelving in dry storage room. [CA] Frequently clean floors to prevent the accumulation of debris. 2) Back exit food in the kitchen is kept partially open at time of inspection. [CA] Keep exit doors closed when not in use to prevent the entrance of vermin.

Raw pork belly in kitchen was measured at 62F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Per employee the item was in use an hour ago and relocated the pork belly into the upright reach-in cooler.

Observed raw food items (raw meats, raw eggs) stored above ready-to-eat foods (vegetables, cooked foods) inside of multiple reach-in coolers. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination.

Frozen potentially hazardous foods (Fish) observed thawing in standing water located inside the two compartment food prep 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.

Employee observed cleaning soiled utensils at the three compartment sink and then proceeded to cook line and attempted to handle food without washing their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to handling food. [COS] Employee was stopped and instructed to properly wash hands.

1) Food safety certificate for managers is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available. 2) Employee food handler cards are not available. [CA] Employees that serves, prepares, or handles food or food contact equipment shall have a valid food handler card within 30 days from their date of hire.

Rubber gaskets on three-door upright reach-in cooler are in disrepair. [CA] Replace rubber gaskets on refrigeration unit and maintain in good repair.

Equipment are stored on and around the mop sink. [CA] Food contact equipment shall be properly stored in a location that is clean and protected from contamination.

Commercial table-top deep fryer observed set-up on prep table located outside of the ventilation hood. [CA] All cooking equipment are required to be under approved exhaust hood ventilation to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Hot water in mechanical warewash machine measured 155F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

Raw shell eggs on counter measured 76F. Per PIC, they had been out for just under two hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed back into reach in refrigerator to cool back down.

Hot water in mechanical warewash measured 148F. Mechanical warewash was being actively used at the time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Three compartment sink was set up with chlorine sanitizer to wash dishes until the mechanical warewash can be repaired.

Observed cut on employees hand. Cut was bleeding freely, employee used the spray nozzle of the three compartment sink to spray hand off into the three compartment sink. Employee also used a towel to wipe hand and hung the contaminated towel on the handle of the mechanical warewash. [CA] An impermeable cover (i.e. finger cot or stall) shall be worn over the wound on the hands, wrist, and arms, in addition to a single-use glove over the impermeable cover on the hands. [SA] Employee placed gloves over hand. Three compartment sink was sanitized to remove contamination, towel was discarded into and handle of mechanical warewash was sanitized.

Paper towels were not provided at the only handwash sink in the preparation area. [CA] Single-use sanitary towels shall be provided in dispensers. [SA] Employee placed napkins into dispenser.

Accumulation of grease on the ventilation food above the cook line. [CA] Frequently clean and sanitize nonfood contact surfaces to prevent accumulation of debris.

Raw shell eggs was measured at 58F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the eggs were received and used at 11 AM and placed into the reach-in cooler. Minor violation: Cooked pork was overstacked in the insert unit and measured at 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Do not overstack foods in the prep units.

Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Hot water was turned off at the handwash sink located in the men's restroom. [CA] Handwash sinks shall be able to provide warm water at a minimum of 100F.

Food handler cards for employees are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.

Lacking thermal test strips to measure sanitizer for the high temperature dishwasher. [CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

1) Back door of the facility is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin. 2) Employee's personal food is observed stored above food/drinks served by the facility. [CA] Employee's personal items shall be stored separately or below food.

1) Scoops are stored in bulk food containers with the handle in direct contact with the food. [CA] Store scoops in a manner where the handle does not come into direct contact with the bulk foods. 2) A sheet tray is placed over the mop sink and utensils/equipment are stored on the mop sink. [CA] Utensils and equipment shall be stored in a manner and location where it is protected from contamination.

Inside reach-in coolers, observed raw foods (raw pork, raw beef, raw eggs) stored above ready-to-eat foods (vegetables, cooked foods). [CA] Store raw foods separate or below ready to eat foods to prevent cross-contamination.