CHEFONPOINT

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided manager with a copy of poster. Manager posted it on the wall. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink being blocked by clean utensils. Manager removed utensils. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed a quaternary test kit but the operator is using chlorine as a sanitizer.

Intermediate - No soap provided at handwash sink. Manager replaced soap at the hand washing sink. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided manager with a copy of poster. Manager posted it on the wall. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during routine inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cooked corn 88 F, operator reheated at time of inspection. Reheated to 167 F, Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings boards in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. First aid kit in handwash sink . Operator removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef and seafood eggrolls in reach in cooler .

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: sausage 110 F, chicken 114 F, made at 12 pm operator reheated at time of inspection to bring back up to temperature. Second temperature at 1:47 pm. Sausage 166 F, chicken 182 F, Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Sponge and spray bottle in handwash sink. Operator relocated at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry storage shelf above prep table next to food for establishment.

Basic - Food stored on floor. Bulk oil on floor.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues of reach in coolers in MFDV.

Basic - Food not stored at least 6 inches off of the floor. Observed a bag of rice stored on the floor in food truck Corrected-observed employee place on shelf Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed at mop sink