ANGIE'S PLACE

Observed hand sink block by table. COS: Table was moved away from hand sink. Advised PIC hand sink shall remain free and clear at all times. C/A: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed hand sink in main kitchen without paper towels. COS: Paper towels were restocked and advised hand sink shall have paper towels, soap and trash can at all times. C/A: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

Observed 3 compartment and sanitizer buckets reading 400+ ppm Quats.(Steramine Sanitizing Tablets) Corrective Action:511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or
2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P Corrected onsite: Sink solution was remade to read 200ppm Quats. Advised to use test strips when preparing solution. Quaternary Ammonia Sanitizer Test Strip

Observed employee wearing apple watch while cooking TCS foods. Corrective Action: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrected onsite: Jewelry was removed, hands were washed before returning to work.

Observed live gnats in main kitchen near 3 compartment sink. Advised to deep clean under sink to eliminate harboring pest. C/A: 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.

Observed light coming from the rear door in main kitchen. C/A: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 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.

Observed floors under fryers, sinks and under reach in freezer unclean with debris and grease build up. Corrective Action: 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. Advised to have deep cleaned and increase cleaning frequency.

Observed grease crystals hanging from the ventilation hood directly over griddle. Grease is dripping onto food contact surface of griddle. Corrective Action: 511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. Corrected onsite: Cook removed and wiped down ventilation hood panels to prevent contamination. Griddle was cleaned and sanitizer while inspector was onsite.

Observed 3 compartment and sanitizer bucket reading 400+ ppm Quats. Corrective Action:511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or
2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P Corrected onsite: Sink solution was remade to read 200ppm Quats. Advised to use test strips when preparing solution.

Observed one employee wearing bracelets while preparing ready to eat foods. Observed employee wearing apple watch while cooking TCS foods. Corrective Action: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrected onsite: all foods were discarded, jewelry was removed, hands were washed before returning to work.

Observed no hot water at hand sink in main kitchen. Corrective Action: 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf Advised to have repaired. Advised PIC hand washing shall be done at front service sink until hot water can be repaired.

Observed 3 juice containers with juice inside for sale stored on the floor in the walk in cooler. Corrective Action: Violation Code Reference 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (iii) At least 6 inches (15 centimeters) above the floor. Advised to place items at least 6 inches from the floor.

Observed single use cup stored in grits bin. Corrective Action: 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. Corrected onsite: single use cup was removed and advised that only scoops with handles shall be used.

Observed floors inside the walk in cooler and inside bottom shelf of reach in freezer unclean with debris build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Observed floors under fryers and sinks unclean with debris and grease build up. Corrective Action: 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. Advised to have deep cleaned and increase cleaning frequency.