IKES CAFE AND GRILL

12C: .04(4)(m)Observed sanitizer in multiple wiping cloth containers at too low of a concentration. 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: Sanitizers were remade.

15C: .05(7)(a)2,3Observed stickers on multiple pans stored as clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers were removed.

17D: .07(4)(b)Observed employee phone and drink being stored on prep counter in kitchen. Observed employee lunchbox being stored with food for facility in dry storage area. 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: Phone, drink, and lunchbox were moved to employee lockers.

8-2B: .07(6)(g)Sanitizer in sink is at too high of a concentration of chlorine. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade.

14B: .05(10)(e) 1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were spaced to allow air drying.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved containers (open cans, reusable bottles, water bottles) stored on prep counters throughout kitchen. 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: Items were placed in employee area.

17D: .07(5)(d)Observed ventilation hood with significant grease build up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (C)

12C: .04(4)(m)Observed multiple wiping cloths being stored on prep tables throughout kitchen. SECOND CONSECUTIVE VIOLATION 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: Wiping cloths were moved to sanitizer buckets.

15C: .05(7)(a)2,3Observed multiple bowls and plates stored as clean with food residue on nonfood-contact surfaces. SECOND CONSECUTIVE VIOLATION Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Dishes were taken to dish machine to be recleaned and sanitized.

18: .07(5)(k)Observed many flies in facility. SECOND CONSECUTIVE VIOLATION The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C)