The Original Hot Dog Factory

Observed prep top cutting board not clean to sight and touch and sustain some grooves. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will replace cuttings board within 5 days.

Observed 3 compartment sink not labeled (wash, rinse, and sanitize). 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. PIC Advised to label sinks.

Observed unsecured vegetable sink and a broken door in the kitchen area. 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. PIC will repair with 15 days

Observed several food in walk in cooler have no date. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. PIC instructed proper way of date making and disposition.

Observed a broken door in the kitchen area. 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. PIC will repair with 15 days

Observed PIC was not able to provide employee health agreements forms or any other verifiable form. 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. PIC will educate all staff on employee health policies and have them sign forms.

Observed multiple food boxes on the floor of the WIF. 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. PIC will move all boxes so that they are off of the floor.

Facility did not have the most recent score posted. The posted score behind the counter is to far to read from a distance of 1 foot. 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. PIC will post most recent inspection in correct location.

Observed mop stored in bucket with dirty water. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. PIC wrung mop and hung to dry.

Observed employee drink on prep counter with buns. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Drink was removed. PIC will educate staff on proper drink usage including single service with lid and straw.

Observed bacon stored behind cheese in refrigerator draw. Observed in WIC eggs stored above lettuce, bacon stored above peppers, bacon wrapped sausages above chili and sausages above margarine. Food shall be protected from cross contamination by: 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 PIC will rearrange raw food storages by separating ready to eat food from raw.

Observed raw chicken in refrigerator drawer above 41F. Observed WIC with ambient of 52, sour cream 44 and raw bacon 44. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). PIC was told not to double pan items in refrigerator drawer. PIC closed WIC for 20 minutes. Ambient dropped to 41 and door thermometer was 41. PIC was advised to lower temperature of facility to assist WIC and to minimize trips in and out.

PIC was not able to provide employee health agreements forms or any other verifiable form. 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. PIC will educate all staff on employee health policies and have them sign forms.

Observed several water bottles and a metal cup stored among and above food prep areas. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. PIC discarded and will have employees use single service cups with a lid and a straw.

PIC was not able to supply a kit or procedures to respond to a vomit/fecal event. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. PIC will obtain procedures and necessary items.

Observed multiple food boxes on the floor of the WIF. . 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. PIC will move all boxes so that they are off of the floor.

Observed cup being used as a scoop in powder sugar and handle directly in flour. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Cup and handle were removed.

Observed multiple boxes of single service cups stored directly on floor in back closet. 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 (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; (iii) At least 6 inches (15 centimeters) above the floor. PIC will move items so that they are off of the floor.