KAY'S PIZZA WINGS AND BBQ

2-2B: .03(5)(j)1&2Two personal drinks in unapproved containers stored with food and on prep counter. // 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: Drinks discarded. //

2-2D: .07(3)(b)No paper towels in right restroom. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels supplied. //

4-2A: .04(4)(c)1(iv)Multiple food containers not covered (e.g., cut lettuce, cooked onions, raw cut onions, sauce, etc.). // Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Food covered. //

12B: .03(5)(i)Employee working with exposed food with hair not properly 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 hair restraint. //

12C: .04(4)(m)Dirty wet cloth towel on counter. // 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: Dirty cloth towel moved to hamper. Sanitizer set up in bucket. //

6-1A: .04(6)(f)Sliced chicken holding at 44F and 45F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Chicken discarded. //

15C: .05(7)(a)2,3Old label residue present on food storage containers. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2D: .06(2)(o)Container of mayonnaise in the kitchen handwashing sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Container removed. //

2-2D: .06(2)(c)No hot water at 100F supplied to restroom handwashing sinks. // 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) Corrective Actions: Hot water at 100F restored to restroom handwashing sinks. //

2-2E: .03(6)No bleach in facility. // 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. (Pf)

8-2B: .07(6)(c)Chemicals like Febreze stored with single use items like to go containers. // Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Chemicals relocated to an approved location. //

8-2B: .07(6)(e)Multiple containers of RAID pesticide in facility not approved for food service application. // Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: RAID removed from facility. //

10D: .04(8)(b)Sour cream with best by date rubbed off. Sour cream with best by date of 11/13/24. // Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food discarded. //

12A: .04(4)(r)Margarine stored on the floor. Other food in the walk in cooler stored less than 6 inches off of the floor. // 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: Food relocated 6 inches off of the floor. //

12B: .03(5)(i)Employee working with exposed food not wearing a hair restraint. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Employee donned a hair restraint. //

15C: .05(7)(a)2,3Surfaces with build up:

1. Exterior of open top cooler doors.
2. Under cooking equipment on table/drawer cooler.
3. Shelving by back entrance. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2A: .03(2)(m)Employee health policy not established. // The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Issued health policy assessment poster, health policy RedBook, health policy quick chart. // PIC was able to review documents and demonstrate knowledge. //

2-2A: .03(2)(m)Employees not informed of health policy in a verifiable manner. // 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: Health policy reviewed with staff and signature obtained. //

13A: .02(1)(c)2Choking poster not posted. // The choking poster shall be posted in a conspicuous place approved by the department - in public view.

13B: .02(1)(c)2No smoking poster not posted. // Prior to the issuance of the permit to new or existing establishments, the applicant shall provide evidence of satisfactory compliance with the provisions of this Chapter and all other provisions of laws that apply to the location, construction and maintenance of food service establishments and the safety of persons therein. (C)

15A: .05(1)(i)Plastic lining multiple pieces of equipment. // Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

15B: .05(3)(h),(i)Chlorine test strips not provided. // Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)

17A: .07(2)(l)Door to restroom not self-closing. // Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

17D: .07(3)(h)Personal items like cigarettes, lighters, phones, chargers, purse stored on or above prep counters. // Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C)

2-2B: .03(5)(j)1&2Personal drinks in unapproved containers stored on prep tables and shelves with equipment and food storage. // 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: Drinks in water bottles discarded. Other drinks removed from the kitchen. //

2-2E: .03(6)Procedures for cleaning up after vomit a diharrea not provided (written or verbally). // 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. (Pf) Corrective Actions: Issued poster listing procedure. //

8-2B: .07(6)(c)Fuel and other chemicals stored with food service equipment/supplies. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Chemicals relocated to an approved area. //

10D: .04(4)(d)Salt and sugar in bulk not labeled. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Both containers with sugar and salt labeled with the common name. //

12B: .03(5)(g)Employee working with food wearing multiple bracelets and a watch. // 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: Had employee remove jewelry. //

12B: .03(5)(i)Employee working with food with hair nor properly 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: Hair net donned properly. //

12C: .04(4)(m)Wet in-use cloth towels stored on countertops. // 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: Towels relocated to the hamper. //

13A: .02(1)(d)The most recent inspection report is not posted. // 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. (C)