ATMOSPHERE

2-2A: .03(1)(c)2,3,17Person in charge was not aware of the employee health policy as it relates to the reportable illnesses/symptoms. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Training provided & reference documentation provided to the person in charge.

2-2E: .03(6)Facility does not have clean up procedures for vomit/diarrhea events. A food establishment shall have written 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: Bleach procedure provided to the person in charge.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw bacon stored over lettuce in the walk in cooler, raw shell eggs stored over sour cream in the walk in cooler & raw beef stored over tomatoes in the walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The person in charge properly arranged the items during the inspection.

6-2: .04(6)(h)Multiple time/temperature control for safety foods requiring date marking were observed being held past the seven total day time limit (cooked sausage, cooked mushrooms, marinara and spinach dip). A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Items were discarded by the person in charge.

10D: .04(8)(b)Five containers of sour cream (expired on 3/22 or 4/3) and one carton of buttermilk (expired on 3/31) observed in walk in cooler. 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: The items were discarded by the person in charge.

2-2A: .03(2)(m)The facility cannot provide signed employee reporting agreements for employees on site during the inspection. 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: Signed agreements provided during the inspection.

4-2B: .05(7)(b)Ice machine observed with mold like substances in/around the ice bin area. Food contact surfaces must be cleaned at a frequency to preclude the buildup of mold like substances. Corrective Actions: Clean the machine by 10/03/2025.

15A: .05(6)(a)Active leak coming from the walk-in cooler fan/condenser area. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Correct by 10/10/2025.

2-2A: .03(2)(m)Employee reporting agreements not available for review at the time of the inspection. 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: Reporting agreement was provided/signed by the bartender.

2-2D: .06(2)(o)Front hand sink observed with ice in the basin and rear hand sink observed with grease/grime in the basin. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: The person in charge cleaned the sinks during the inspection.

2-2E: .03(6)Clean up procedures not available for review at the time of the inspection. 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: Bleach procedure provided. Bleach available at the facility.

6-2: .04(6)(g)Multiple time/temperature control for safety foods date marked in excess of seven total days (items were marked for eight total days). 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: The person in charge corrected the date marking to reflect seven total days.

17D: .07(4)(b)Employee personal items stored on the preparation table at the beginning of the inspection. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Item were removed from the kitchen area by the person in charge.

4-2B: .05(7)(a)1Ice machine observed with mold like substance present in the ice bin area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Correct by 11/06/2024.

6-2: .04(6)(h)Multiple time/temperature control for safety foods that were date marked were held in excess of seven total days. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: The items were discarded.

11D: .05(3)(g)The facility does not have a working digital thermometer (dead battery). A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf) Corrective Actions: Provide a working digital thermometer by 11/06/2024.