MARTIN'S RESTAURANT

2-1B: .03(5)(c)Observed employee handle cash then make drinks. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands, all surfaces touched were sanitized.

12A: .04(4)(q)Boxes of foods in walk in freezer with heavy ice buildup. // Ice accumulation above food in ice cream freezer. 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)

15A: .05(6)(a)Major ice buildup throughout walk in freezer indicating there may be either leak or gasket issues. 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)

17B: .06(5)(o),(p)Trash and building materials (discarded lumber, bricks) in dumpster area. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. (C)

17B: .06(5)(n)Dumpster doors left open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered. (C) Corrective Actions: Doors shut.

12C: .04(4)(m)Multiple in use wet cloth towels on shelves/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: Towels relocated to hamper or sanitizer solution. //

13A: .02(1)(f)(1)Most recent food service permit not posted. // The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Provided most recent food service permit and posted. //

17B: .06(5)(n)Dumpsters open. // Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered. (C) Corrective Actions: Doors to dumpster closed. //

17B: .06(5)(o),(p)Trash on ground surrounding dumpster. // A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. (C) Corrective Actions: Trash relocated to inside dumpster. //

2-2A: .03(2)(m)Person in charge could not find signed employee health agreements for two employees randomly selected. 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: Employees signed during inspection.

12B: .03(5)(i)Employee handling food with beard longer than 1/2 inch and no restraint. 2ND CONSECUTIVE VIOLATION 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 put on beard net.