FING TOWN I

Observed employees still unable to properly wash dishes as the sink is still higher than her height. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. EHS informed the owner on several visits to lower the legs on the 3C sink or any equipment that employees can not reach.

Observed leak from base of ice machine(catch pans) and damaged hood vent panels. EHS informed the PIC to inform the owner of the need to repair or replace the noted pieces of equipment.

Observed facility's need to clean the panels of the hood vent system from grease accumulation. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the PIC of the need to routinely clean all equipment.

Observed several areas throughout the front and back(kitchen) of the facility in need of repair: stained/damaged ceiling tiles; ceiling vents needing to be cleaned; walls in need of cleaning or repair; flooring in need of replacement in various areas of the kitchen including the cook and storage areas; coving missing on wall behind REF across from the fryers; cleaning storage area; area around dish sink in need of cleaning/repairs. (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. EHS informed the owner of the need to make repairs and clean areas throughout the facility.

Observed employees still unable to properly wash dishes as the sink is still higher than her height. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. EHS informed the owner on several visits to lower the legs on the 3C sink or any equipment that employees can not reach.

Observed ice machine leaking from what seemed to be the seal around the upper unit. The top unit looked as if someone attempted to glue the seal; metal food pan underneath catching water. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the owner of the need to have the ice machine fixed.

Observed several areas throughout the front and back(kitchen) of the facility in need of repair: stained/damaged ceiling tiles; ceiling vents needing to be cleaned; walls in need of cleaning or repair; flooring in need of replacement in various areas of the kitchen including the cook and storage areas; coving missing on wall behind REF across from the fryers; cleaning storage area; area around dish sink in need of cleaning/repairs. (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. EHS informed the owner of the need to make repairs and clean areas throughout the facility.

Observed employee standing on drink cases to wash dishes in the 3C sink. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. EHS informed the owner on several visits to lower the legs on the 3C sink or any equipment that employees can not reach.

Observed a covered trashcan needed in the employee restroom. (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. EHS informed the owner of the need to purchase a covered trashcan for the disposal of feminine products.

Observed several areas throughout the front and back(kitchen) of the facility in need of repair: stained/damaged ceiling tiles; ceilint vents needing to be cleaned; walls in need of cleaning or repair; flooring in need of replacement; coving missing on wall behind REF across from the fryers; cleaning storage area(spider webs); area around dish sink in need of cleaning/repairs. (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. EHS informed the owner of the need to make repairs and clean areas throughout the facility.

Observed the following: female employee adjust bonnet and then proceed to the touch dishes in the sink; male employee come from the back of the facility and proceed to get gloves and go to the fryer without washing hands; he later removed gloves after handling fish and rinsed hands in the prep sink. EHS informed the owner; he stated that the male had come from the restroom and that he had washed his hands in the restroom. EHS explained that staff are to wash hands after leaving the restroom or at any point when the hands have become contaminated; he stated he was unaware. Facility has handwashing signage over the handsink that states when to wash hands.

Observed visible light present around the base of the back door. (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.

EHS informed PIC to install door sweep/weatherstripping to address the issue.

Observed female employee washing dishes at the 3C sink without using wash, rinse, sanitize components of cleaning. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

EHS informed PIC of the need to follow the wash, rinse, sanitize steps to cleaning.

Observed visible light present around the base of the back door. (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.

EHS informed PIC to install door sweep/weatherstripping to address the issue.

Observed equipment elevated by drink holders. 6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition.EHS informed PIC of the need to adjust equipment so that it is easily accessible for workers.

Observed damaged flooring and stained ceiling throughout the facility. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed PIC of the need to fix the noted issues.