SPICE WING

No soap available at the only handwash sink in main kitchen, next to prep- sink and 3-comoartment sink. Restock soap at this hand sink.

Hand wash sink at main kitchen, next to prep sink and 3 compartent sink lacking proper hand drying provisions. Restock paper towels, per person in charge, supplies have been purchased and is waiting on delivery.

Soda machine has a leak. Equipment shall be maintained in a good state of repair/condition. Water has been accumulating on table under soda machine.

Outside back door with accumulation of litter/grease. The premises shall be free of litter , clean frequently.

Light not functioning in walk-in-cooler. The light intensity shall be: 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. Must repair.

Observed unlabeled spray bottle of chemical at front food service area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Person in charge labeled it. Lysol.

Opened half gallon of buttermilk in walk-in-cooler past manufacturer's expiration date (08/15/25).

Milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. COS: Person in charge voluntarily discarded buttermilk.

Light not functioning in walk-in-cooler. The light intensity shall be: 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. Must be repair.

Coleslaw salad prepared yesterday per Person in charge without date marking on large lexan container stored in walk in cooler. 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.COS: Person in charge labeled container.

Wet wiping cloth not stored in sanitizing solution between uses.COS: Person in charge put wet wiping cloth in sanitizing solution ( QUAT -200 ppm).

Shared dumpster area needs good cleaning - bags of trash/debris behind dumpsters and area ground (pavement) with accumulation of grease. Pick up trash and have area pressure washed. Keep this area clean to prevent attraction for insects/rodents.

Light not functioning at hood ( fryer area). At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils, equipment where employee safety is a factor. Repair bulbs.

Prepared salad (coleslaw) found stored in walk-in-cooler past disposal date marked on container (08/26). A food that requires datemarking shall be discarded if it exceeds 7 days. Cos: Person in charge discarded coleslaw.

Opened half gallon of buttermilk in walk-in-cooler past manufacturer's expiration date (09/03/24).COS: Person in charge voluntarily discarded buttermilk.

Food employee at fryer station cooking without hair restraint. Employees preparing or handling food shall use effective, clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority and worn properly to restrain loose hair. COS: Employee put on a hair net.

Observed build-up of grease and food debris on nonfood-contact surface ( around cold unit gaskets, outside prep top cooler, walls/floors around fryer/hood area. Non- food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Light not functioning at hood ( fryer area). At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils, equipment where employee safety is a factor. Repair bulbs.

Food employee at fryer station cooking without hair restraint. Employees preparing or handling food shall use effective, clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority and worn properly to restrain loose hair. Per manager hats with food establishment logo are arriving by the end of this week, will wear a personal hat in the meantime.