99K CHICKEN AND PIZZA

2-2D: .06(2)(o)Observed the handwashing sink in the front service area blocked from use by equipment. Also observed the handwashing sink next to the three compartment sink blocked from use by a drop down table.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The equipment and drop down table were removed from blocking the handwashing sinks.//

4-2B: .05(6)(n)Observed that the in-use sanitizer bucket in the kitchen had a concentration of sanitizer that was below the minimum of 50ppm for chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The person in charge remade that the sanitizer so that it was within the proper concentration for chlorine.//

10D: .04(4)(d)Observed food containers and multiple squeeze bottles not labeled with the common food name.// 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: Person in charge labeled all the food containers and squeeze bottles with the common food name.//

12B: .03(5)(j)Observed employees on the front food service line that did not have hair restrained properly.// 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 on hats to restrain their hair.//

14C: .05(6)(r)Observed multiple soy sauce buckets that were being reused for food storage ( Salt, Sugar, MSG, etc...).// Single-service and single-use articles may not be reused. (C)

17D: .07(4)(b)Observed employee's jacket and personal belongings stored with single use items for customers on the shelf on the front service line.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C)

8-2B: .07(6)(b)Spray bottles not labeled with chemical content. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Labels added on bottles "sanitizer" and "soap".

15A: .05(6)(a)Walk in Freezer with significant build up on shelving, ceiling, and floor. Ensure unit is repaired by 3/17/2025. 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)

2-2A: .03(2)(m)Person-in-charge (PIC) could not demonstrate in a verifiable manner that employees were 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: Copies of employee health agreement provided and signed at the end of the inspection. //

2-2A: .03(4)(a)(b)(c)(e)(f)PIC could not demonstrate knowledge of reporting responsibilities. // SECOND CONSECUTIVE REPEAT VIOLATION 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: Discussion had with PIC of reporting responsibilities and handouts provided and reviewed. //

8-2B: .07(6)(o)Observed employee medication stored on food prep areas. // SECOND CONSECUTIVE REPEAT VIOLATION 1. Only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: PIC relocated the medications to employee belongings area. //

12A: .04(4)(q)Observed containers of corn syrup, soy sauce and mayo stored directly on the floor of the kitchen, boxes of fries stored directly on the floor of the walk-in freezer, and boxes of mayo stored directly on the floor in the storage closet. 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: PIC relocated all items to shelving greater than 6 inches off of the ground. //