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4-2B: .05(7)(a)1Interior of the ice machine with a mold-like accumulation. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

10D: .04(7)(d)Allergen disclosure notice not posted within the facility. // 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

12B: .03(5)(i)Employee preparing exposed food with hair longer than 1/2" not restrained. // 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: Employee donned a hat. //

15C: .05(7)(a)2,3Debris accumulation on the inside of the can sealer. Grease accumulation on the vent hoods above the fryers. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION

12C: .04(4)(m)Wet wiping cloths stored on prep surfaces between uses. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Cloths relocated to sanitizer solution. //

15C: .05(7)(a)2,3Debris and sticker residue accumulation on the outside of clean dishes and equipment, and inside of the prep coolers. Grease accumulation on the vent hoods above the fryers. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Floors with significant debris accumulation. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .07(4)(b)Various employee items stored on prep surfaces and above food. // 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. (C) Corrective Actions: Items relocated. //

2-2B: .03(5)(j)1&2At time of inspection, observed employee removing his employee drink (multi use cup) from the prep table closest to the raw chicken cooler. 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) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Employee placed drink in the designated employee area.

4-2B: .05(8)(a)Observed employee washing and rinsing dishes and storing as clean without sanitizing. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: Chlorine sanitizer was made at the 3 compartment sink and employee began to rewash, rinse, and sanitize dishes.

11A: .04(6)(e)Facility using improper methods for cooling raw marinated/breaded chicken. Food cooling in the prep line cooler where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Food still in the cooling process and was moved to the walk in cooler. Discussed with manager about placing food in thin pans while cooling in the walk in cooler.

12A: .04(4)(q)Observed a a container of raw chicken stored on the floor in the walk in cooler. Observed a container of frozen foods stored on the floor in the walk in freezer. Observed buckets of seasonings stored under the tankless water heaters. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Foods were removed from the floor. Buckets of seasonings were relocated.