BUBBA'S 33

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.

1-2A: .03(2)(a)-(l), (n)Observed key drop delivery invoices without a delivery temperature recorded. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf)

1-2B: .03(3)(c)Observed CFSM certificate not posted in public view. 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. (Pf) Corrective Actions: Person in Charge (PIC) printed and posted ServSafe certificate in public view.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION- PERMIT SUSPENDED Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Person in Charge (PIC) moved the employee drinks to the designated employee area.

1-2A: .03(2)(a)-(l), (n)Key-drop invoices did not have temperatures of food items. The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf) Corrective Actions: Person in charge emailed the key drop invoices

2-2B: .03(5)(j)1&2Employee drinks in personal bottles and water bottles were in food prep areas. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) SECOND CONSECUTIVE VIOLATION Corrective Actions: Drinks were relocated.

2-2B: .03(5)(j)1&2Observed employee eating in the kitchen prep area.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Employee relocated to eat outside in dinning.//

12B: .03(5)(g)Observed several employees ( two on the food line and one on the pizza prep line) that were wearing bracelets while prepping food. THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed the bracelets.//

12B: .03(5)(i)Observed an employee cooking on the line with facial hair longer than 1/2" without a beard restraint and another employee kneading bread without a hair restraint.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The Person in charge had the employees put on the proper hair restraints.//

14A: .04(4)(k)Observed several working utensils that had the handles stored in the food containers next to the grill.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: All the utensils were removed from the containers.//

14B: .05(10)(e) 1,2,4Observed several containers on the clean rack across from the freezer that had been stacked wetTHIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the wet stacked containers and had them recleaned and sanitized.//