Spudnik

Observed the CFSM certificate on display to be expired.

RCA: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed both microwaves in the kitchen to have heavy buildup of old food debris inside the equipment.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed ready-to-eat food products (herb, Italian, and cheddar mashed potatoes) made in-house and held for more than 24 hours not labeled or date marked stored inside of the reach in cooler of the kitchen.

RCA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed a box of potatoes and boxes of tortilla chips stored directly on the floor behind the front register and in the kitchen.

RCA: Food shall be protected from contamination by storing the food:

(i) in a clean, dry location; (ii) where it is not exposed to splash, dust, or other contamination; and (iii) at least 6 inches (15 cm) above the floor.

Observed the CFSM certificate on display to be expired. RCA: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed several containers of food in reach in cooler with no common name. RCA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C)(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed a box of potatoes and boxes nacho chips stored stored less than 6 inches on floor in main kitchen. RCA: RCA: (i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed the CFSM certificate on display to be expired. RCA: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed several containers of food in reach in cooler with no common name. RCA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C)(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed a box of potatoes stored less than 6 inches on floor in main kitchen. RCA: (i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed 3 containers of food in reach in cooler with no common name or date marking.

RCA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed 5 boxes of potatoes and 2 boxes of tortilla chips stored on floor under over in main kitchen. Observed 3 boxes of tortilla chips stored on floor behind front service counter.

RCA: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

Observed food debris on walls surrounding 3 comp sink and on wall behind steam well. Observed rag on floor and box of dirty rags on floor beside 3 comp sink. Observed build up on drink machine in front food service on exterior part outside of soda nozzles.

RCA: 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.

Observed both bulbs in hood system out.

RCA: 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.