HUEY MAGOOS

Observed several wiping cloths to be stored in a QAC sanitizer solution that registered at 0-50ppm. QAC sanitizer must be between 200-400ppm.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

COS: New sanitizer solutions were created and tested at 200-400ppm QAC and new, clean cloths were used to replace the old ones.

Observed mop sink to be leaking from the hot water handle (new location, previous leak was repaired).

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: The facility will need to have these sinks and water heater repaired and ensure they are repaired according to law.

Note: PIC stated that a maintenance worker would be in the facility tomorrow (5/5/2026) and they will inform them of the issue.

Observed multiple wing sauces being held on time as a public health control to not have any marking or stickers to denote start or discard times.

Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

COS: Facility will start using stickers and built-in timers to track time as a public health control. The facility had the bowls rewashed and labelled for time to ensure they are discarded after 4 hours.

Observed no active managerial control in the facility based on the following:

2-2B Proper eating, tasting, drinking, or tobacco use 2-2D Adequate handwashing facilities supplied & accessible 6-1D Time as a public health control: procedures and records

Note: EHS recommends the facility retrain all food service employees.

Observed 1 water bottle in the back pocket of an employee pocket while in a food preparation area. Observed another water bottle in the vegetable preparation area as well. Both bottles did not have a lid with a straw. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. COS: The PIC had the water bottles removed from food preparation areas.

Observed no paper towels in the front service hand sink. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf COS: The PIC had a food service worker replace the paper towels.

Observed mop sink faucet and 3-compartment sink faucet to be leaking water and rags used to keep water from spraying out. Also, observed the right tankless water heater to be leaking water. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: The facility will need to have these sinks and water heater repaired and ensure they are repaired according to law.

Observed cutting board at salad prep station to be grooved/pitted and no longer cleanable. Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Note: Facility will replace cutting surface.

Observed tile of walk-in cooler to be damaged and missing. Observed major ice accumulation in freezer and around the door of freezer preventing the freezer from fully closing.

Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Note: PIC informed inspectors that reflooring is expected soon and PIC affirmed that the ice accumulation would be cleaned and monitored going forward.

Observed multiple food items being held on time as a public health control to not have any marking or stickers to denote start or discard times.

Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

Note: Facility will start using stickers and built-in timers to track time as a public health control.

Observed cutting board at salad prep station to be grooved/pitted and no longer cleanable.

Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Note: Facility will replace cutting surface.

Observed dumpster doors to be open, allowing access to pests.

Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

2. With tight-fitting lids or doors if kept outside the food service establishment.

COS: Doors on dumpster were immediately closed.

Observed tile of walk-in cooler to be damaged and missing. Observed major ice accumulation in freezer and around the door of freezer preventing the freezer from fully closing.

Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Note: PIC informed inspectors that reflooring is expected soon and PIC affirmed that the ice accumulation would be cleaned and monitored going forward.

Observed sanitizer buckets to only contain water.

A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions

Note: PIC refilled all sanitizer buckets with a QAC sanitizing solution with a concentration of 200 ppm.

Observed employee to return from restroom and immediately don gloves, without washing their hands.

All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

Note: PIC instructed employee to remove their gloves and wash their hands.

Observed no hot water throughout facility during inspection.

Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Note: PIC repaired the hot water heater by the end of the inspection.