The Portal

Observed a bag of ready-to-eat (RTE) cooked chili, containers of sauerkraut, relish, barbeque sauce, and banana peppers stored beside and behind raw chicken on the bottom shelf of the reach-in unit.

(CA/COS): Person in Charge (PIC) rearranged food items so that all ready-to-eat foods are stored above raw chicken to prevent cross-contamination.

RCA: Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

Observed a thermal cup in handwashing sink behind bar.

RCA: A handwashing facility may not be used for purposes other than handwashing.

Observed old food debris on the deli slicer, indicating the equipment was not properly cleaned and sanitized at the required frequency.

CA: PIC was reminded to ensure the slicer is cleaned and sanitized at the required frequency to prevent contamination.

RCA: Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred.

Observed reach-in units located at the back of the facility and at the bar with heavy accumulation of old food debris.

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

Observed container of "Coney Island" hamburger meat prepared yesterday stored without a date-label. COS: PIC confirmed when item was prepped and placed date-label on container.

Observed disposable cup being used as a scoop and stored inside container of sugar. COS: PIC discarded cup inside container.

Observed bags of ready-to-eat turkey deli meat sliced and whole cooked turkey stored beside container of raw chicken. COS: PIC rearranged turkey to be stored next to ready-to-eat foods above raw chicken. RCA: Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

Observed multiple items held in small reach-in cooler to be above 41F. See temperature log. COS CA: PIC discarded all food items in cooler.

PIC unable to demonstrate knowledge as evidenced by multiple priority violations, no current CFSM, and unable to answer questions regarding requirements of the Chapter. RCA: (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed no ServSafe certificate hanging in facility.

RCA: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Observed grilled chicken stored in reach-in cooler with no date-label. COS: PIC discarded grilled chicken.

Observed prepped Aladdin sauce stored in reach-in cooler to have a date-label of 4/26. COS: PIC discarded prepped sauce.

Observed expired servsafe on file. Observed no servsafe certificate hanging in facility.

RCA: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Observed live roach activity on top of prep top, near reach in cooler, and near sandwich press.

CA: Discussed with kitchen manager. Saw record of last pest control service on 12/18/2023.

Observed no servsafe certification posted or on file.

RCA: 511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

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

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

Observed debris on sandwich press and inside surface of microwave.

RCA: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred.

Observed 9 cartons of half/half expired on 6/19/23. Observed cooked chicken prepped 6/26/23. Observed banana peppers and relished taken out original container and prepped 6/3/23. Observed shredded cheese take out original container and prepped 3/28/23. Observed a gallon of whole milk expired 6/9/23.

CA COS: PIC discarded all food items.

RCA: 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days.

Observed live roach activity on top of prep top, near reach in cooler, and near sandwich press.

CA: Spoke to GM, saw record of pest control service from 4/21/23 but no recent. GM is having service scheduled tomorrow, will check back by Friday to ensure services were conducted and upload record. Observed fruit flies behind bar area.

RCA: 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.