HANA

2-2A: .03(2)(m)Person in Charge (PIC) was unable to demonstrate in a verifiable manner that food employees were made aware of their reporting responsibilities. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC had employees sign employee health policy form in order to demonstrate that they are aware of their reporting responsibilities.

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

6-2: .04(6)(g)Observed multiple time/temperature control for safety foods cold-holding in the prep cooler for longer than 24 hours without a date mark. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC date marked the items.

12B: .03(5)(i)Observed multiple food employees in the kitchen without an appropriate hair restraint on. 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: Employees put a hairnet on.

2-2D: .06(2)(c)Observed handwashing sink at front of facility without hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

14B: .05(10)(i)Observed bowls intended for consumer self-service stored with food contact surface facing upward. Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. (C) Preset tableware may be exposed if: (i) Unused settings are removed when a consumer is seated; (C) or (ii) Settings not removed when a consumer is seated are cleaned and sanitized before further use. (C) Corrective Actions: Bowls were inverted.

14B: .05(10)(e) 1,2,4Observed multiple stacks of clean dishes wet stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were washed and sanitized.

15B: .05(3)(h),(i)Observed facility without test strips on site. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

17C: .07(5)(a),(b)1,2,3Observed significant grease build up on the hood and vents above the stovetop. // SECOND REPEAT VIOLATION 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) Corrective Actions: Not corrected on site. Please correct by 7/22/2024. //