Mr. P. J.'s Go

EHS observed keys stored on the rack that contained seasoning.

CA-PIC needs to create a designated area for employee belongings.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed single use cup being stored in the white pepper container. The single use item was being used as a scoop to get product out of the container.

CA-PIC needs to purchase a scoop with a handle. The handle must be sticking out of the product and not touching the product directly. Employees should not be reusing single use items.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

EHS observed the ceiling and walls in the kitchen where the fryer is needs to be cleaned. The ceiling tiles and walls are stained.

CA-PIC needs to make sure that the ceiling and walls are cleaned routinely to reduce stains and debris on the walls and ceiling.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed a jacket on the shelf stored next to foil sheets that is being used in the facility. Also EHS observed a container of vaseline stored next to sauces and seasoning located by the 3 compartment sink.

CA-PIC needs to create a designated area for employees to store personal items and make sure it is away from items that is being used for the facility.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS requested for the bodily fluid kit. PIC was unsure what the kit was.

CA-PIC needs to make sure the facility has the proper kit.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf

EHS observed items in the reach in cooler without any lid or cover.

A-PIC needs to make sure that all food items placed in the cold holding units are properly covered to reduced possible contamination.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

EHS observed chemicals at the front by the register were unlabeled.

CA-PIC needs to make sure that employees are labeling all chemicals with its generic name once the product is taken out of its original packaging.

511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

EHS requested for pest control records. PIC stated that they spray the facility themselves.

CA-PIC needs to make sure the facility is serviced by a certified pest control company and keep the up to date inspection report on file at the property.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS observed the rack that was storing corn meal and flour had spilled product that was on the rack and on the floor.

CA-PIC needs to make sure that employees keep all noncontact surfaces clean and free from any build of debris.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

EHS observed personal items stored throughout the facility. There was a vape pen, cell phone, and purse by the drink machine. Keys stored in the same box that the lemon pepper seasoning was stored.

CA-PIC needs to create a designated area for employees to place all their belongings and make sure it is stored away from items that is used for the facility.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed facility unable to verify source for chocolate brownies stored in REF. Brownies were wrapped in saran wrap. PIC informed EHS, first that brownies are from sysco but couldn't find receipt. PIC then informed PIC that brownies are actually from restaurant depot but did not have invoice or reciept.

(2) Source.

(a) Compliance with Food Law.

1. Food shall be obtained from sources that comply with law. P

PIC is to have receipts or invoices from source. This must be corrected by 1/18/24

EHS observed male employee without hair restraint frying wings in main kitchen.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

PIC provided hair restraint. This was COS.

EHS observed previous inspection report for provisional (9/13/23). EHS also observed inspection report not posted in drive-thru window.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Informed PIC to have both inspections posted for public viewing in window and facility. This must be corrected by 1/18/24

EHS observed facility re-using cardboard on shelving rack near prep top unit for lining.

1. Single-service and single-use articles may not be reused. PIC tossed cardboard. This was COS.

EHS observed house-hold only microwave stored on shelving racks in prep area in main kitchen (jj) All equipment must be of commercial grade.

PIC is to purchase commercial grade microwave. This must be corrected by 1/22/24

EHS observed stickers and left over sticker residue on containers stored clean on shelf near 3C sink. EHS also observed grease build up on hood vents and food debris in REF under prep top.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure that all non-food contact surfaces are kept clean. This must be corrected by 1/19/24

EHS also observed the need to seal area where FRP meets base board. EHS observed broken seals around base board of walls. EHS also observed FRP walls unflushed and bulging with ceilings and other walls in dish pit area.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Informed PIC to repair or replace frp and base boards. This must be corrected by 1/22/24

EHS observed employee items stored through out kitchen with facility equipment and single service items.

(b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Informed PIC to create designated area. This must be corrected by 1/19/24

Observed visible light at both entrance doors in dining area.

(m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

PIC is to place weather strips around both doors. This must be corrected by 11/22/23

EHS observed stickers and left over sticker residue on containers stored clean on shelf near 3C sink.

d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Informed PIC to ensure that stickers are being removed when washing. This was corrected by 11/22/23

EHS observed the need for facility to seal FRP walls around serving windows in main kitchen. EHS also observed the need to seal area where FRP meets base board. EHS observed broken seals around base board of walls. EHS also observed FRP walls unflushed with ceilings and other walls in dish pit area.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf PIC is to seal any openings or gaps. This must be corrected by 11/23/23