TRACXX BAR AND GRILL

Observed employee enter main kitchen, put on gloves, and began prepping food, such as cutting vegetables. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves to initiate a task that involves working with food. COS: EHS went over the handwashing policy with the employees.

Observed designated person in charge in the facility could not correctly answer questions regarding public health practices. The PIC could not meet compliance due to code violations of priority items during the inspection. CA: The person in charge shall demonstrate knowledge by complying with this chapter by having no violations of priority items during the current inspection. COS: EHS discussed with PIC what must be done to correct items of priority violations.

No certified food safety manager at the facility. No CFSM certificate present. CA: Food service establishments shall have in its employ a certified food safety manager. CORRECT BY: 10/17/2024

PIC/employee could not provide written documentation or, in a verifiable manner, that employees are trained on when and what symptoms and illness to report. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: EHS provided owner a copy of the health policy/health agreement.

All handwashing sinks in facility did not meet 100ºF. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF. CORRECT BY: 10/17/2024

Observed, outside in front of food service establishment, outdoor cooking equipment not protected with a permanent overhead protection. CA: Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of the Health Authority if the following requirements are met: outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. CORRECT BY: 10/17/2024

Observed employee washing utensils in the 3 compartment sink without sanitizing before placed it in storage. CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: PIC set up 3 compartment sink with sanitizer.

Observed, in separate containers, beef and fish (frozen) thawing on counter top. CA: Time/temperature control for safety food shall be thawed under refrigeration or completely submerged under running water at a temperature of 70°F or less. COS: PIC placed beef and fish in container under running water.

PIC could not provide test paper or test device to measure concentration of chlorine sanitizer. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

No certified food safety manager at facility. Observed certificate expired from previous CFSM. CA: 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.

Observed person in charge unaware of employee health policy regarding all the 6 reportable illnesses, 5 symptoms, restrictions, exclusions, when workers are allowed to return to work, and was unable to provide signed documentation. CA: Ensure all food staff are properly trained on the employee health policy and able to provide signed documentation for training verification purposes. COS: Provided policy to PIC

Observed PIC unaware of the procedures to respond to vomit/diarrhea events or unable to provide a written policy. CA: Must be aware of vomit/fecal clean-up procedure, provide written plan, and obtain all required supplies on site. COS: Provided written procedures and explained to PIC.

Observed, outside in front of food service establishment, outdoor cooking equipment not protected with a permanent overhead protection. CA: Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of the Health Authority if the following requirements are met: outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete.

No food service permit posted. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers. COS: Provided to PIC

No inspection report posted. CA: 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. COS: Provided to PIC

Observed 2 door reach in cooler in disrepair. CA: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed floor and cove base around back of cooking equipment soiled. Observed debris and soil buildup under 3 compartment sink. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Upon entering kitchen, observed black crate/box with chemical inside stored directly on handwashing sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Employee moved crate/box off of handwashing sink.

Observed handwashing sink hot water only reaching 92ºF. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF through a mixing valve or combination faucet. COS: PIC adjusted hot water heater; 106ºF.

Observed, outside in front of food service establishment, outdoor cooking equipment not protected with a permanent overhead protection. CA: Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of the Health Authority if the following requirements are met: outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete.

Observed 2 live roaches/insects crawling on the ground under 3 compartment sink and 1 spider crawling on wall. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions.