JOE D'S ON INGLESIDE

Observed male employee working without a beardguard. (i) Hair Restraints.

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. EHS informed the PIC of the need for hair restraints for all hair longer than 1/2 an inch.

Observed cambros stored on shelving that were wet-stacked. (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. EHS informed the PIC that all equipment is to air-dry before being stacked. EHS informed the PIC that the equipment needed to be re-washed.

Observed facility with two household microwaves. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the PIC that all equipment must be commercial grade.

Observed 3C sink not meeting 110F; sink reached 106F. (h) Warewashing Equipment, Clean Solutions. The wash, rinse, and sanitize solutions shall be kept clean.

(i) Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf

EHS informed the PIC of the need to adjust the hot water.

Observed facility's need to clean buildup inside the toaster. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed the PIC of the need to routinely clean all equipment to prevent buildup of residue and food accumulation.

Observed damaged flooring in the kitchen area; missing coving along the back of the facility in the storage area leading to the restroom and back exit. EHS informed the PIC of the need to repair the damaged flooring and install the missing coving.

Observed facility's need to clean wooden tables/fixtures in the kitchen from buildup of residues. (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. EHS informed the PIC of the need to routinely clean.

Observed facility's need to repair the damaged wood around the kitchen handsink as it has started to chip away and mold. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.EHS informed the PIC that the area required repairs and that it should be constructed of non-absorbent materials.

Observed kitchen ceiling tile that appeared absorbent. Per owner the tiles were paint and were from a previous installation prior to obtaining the building. (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. EHS informed the PIC that the tiles needed to be sealed or replaced with non absorbent tile.

Observed containers of shredded cheese and sliced tomatoes in-between reach in coolers in the front under ice not covered.

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;

Corrective action: Discussed with PIC to have food covered, similar to their front set up if possible.

Observed single use to go plates (wrapped and within box) stored on the floor within soda machine room.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

Corrective action: Discussed with PIC to place to go plates at least 6" above ground.

Observed wiping clothes being stored within freezer in main kitchen area.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Corrective action: Pic moved clothes to a new location. They must be maintained dry when in storage.

Observed no pest control records on premises.

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.

Corrective action: Spoke to PIC, company that cleans does not leave receipt of work for them. Explained that they request the company to give them confirmation of work.

Observed single use to go plates stored on the floor within soda machine room.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Corrective action: Had PIC move single use to go plates,

Observed no sanitizer test strips at facility three compartment sink.

511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Corrective action: Spoke with PIC about acquiring test strips for sanitizer.

EHS observed facility without chlorine test strips for bleach at 3C sink. Violation: sanitizer concentration shall be able to be accurately measured using a test kit or other approved method. CA: EHS gave test strips to use until able to obtain more from supply store.

EHS observed ice build up in chest freezer in back. Violation: non-food contact surfaces shall remain free of accumulations. CA: scrape ice off freezer or thaw and allow to drain.