FOOD 2 GO

12B: .03(5)(g)Employee was wearing a bracelet while prepping chicken wings. // 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: Bracelet removed. //

15A: .05(1)(i)Observed prep tables with rusted/corroded galvanized shelves. Observed wood shelves, some appear to be painted throughout kitchen. Not an approved material. // 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. Equipment should be ANSI/NSF certified.

17C: .07(5)(n)Observed items such as particle board, a bin holding polls brushes, brooms, plastic containers, boxes, etc were stored on the floor next to the raw wood shelves, by back door. // The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C) Items you wish to keep must be elevated at least 6 inches off the floor.

17C: .07(5)(a),(b)1,2,3Grease/debris accumulated on the floors under/around cookline equipment.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .07(4)(b)Employee items such as ear bud case, phone chargers, single burner stove, etc stored above customer items like single-use food containers. // 1. 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. 2. 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. Corrective Actions: Employee items were moved to the designated employee shelves. //

18: .07(2)(m)Front door doesn't close tight; daylight visible between door & glass windows. Back/kitchen door doesn't not have a self-closer; door is propped open. Back/kitchen screen door is not tight-fitting; daylight visible around door. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by:

1. 16 mesh to 1 inch screens; (C)
2. a properly designed and installed air curtain; (C) or
3. other effective means. (C)

15C: .05(7)(d)//Observed walk-in cooler and walk-in freezer fan covers with heavy accumulation of dust and dirt. Observed heavy grease accumulation on the exterior of a small prep freezer located next to the flat top grill, and exterior walls of fryers.// Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

17C: .07(5)(a),(b)1,2,3//Observed a wall inside the employee restroom with grease accumulation on it. *SECOND CONSECUTIVE VIOLATION.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: //