Pockets Billiards

2-2A: .03(2)(m)The person in charge was not able to demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses. 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: The person in charge provided education to report symptoms and illnesses to the person in charge to the two employees that were at the facility. The employees signed the DPH employee health policy form as a way of verification.

2-2B: .03(5)(j)1&2Observed employee drinks, a Gatorade that has been opened and an employee cup with a straw in it, stored on top of the deep freezer. 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: All items were relocated to the appropriate are where employees are allowed to consume their beverage.

6-2: .04(6)(h)Observed white American cheese with a prep date of 12/3/24 and yellow American cheese with a prep date of 11/13/24 ; exceeding the 7 day timeframe. This is the second occurrence of this violation if this code provision is violated during the next routine inspection the facility's permit will be suspended. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: All cheese was discarded.

4-2B: .05(8)(a)Observed an employee wash a bowl that was used for french fries in it and not sanitize it after washing it. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in sanitizer solution for the minimum contact time, at the required concentration, as stated on the manufacturer label. (P) Corrective Actions: Education was provided to the person in charge and the food employee; discussing to proper washing method of food contact equipment and utensils which are to wash, rinse, and sanitize (with the appropriate sanitizing concentration). The bowl was properly sanitized.

5-1B: .04(5)(h)Observed chili not reheated to the minimum required temperature of 135 degrees F within the required timeframe of 2 hours. The chili was being reheated to be hot held. See the temperature log on page 2. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. (P) Corrective Actions: The chili was discarded and education was provided to the food employee and the person in charge; discussing that reheating should be done quickly with no more than a 2-hour time frame.

6-2: .04(6)(h)Observed hot dogs and shredded cheese with a prep date of 4/27/2024; which exceeds the 7 day maximum date marking time frame. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Education was provided to the food employee and person in charge; discussing that food that requires date marking must be used or discarded after 7 days. The items were discarded

6-2: .04(6)(g)Observed sliced tomatoes, lettuce, sliced cheese, and shredded cheese not date marked in the prep top table; the food employee was unsure of when the items were prep as the food employee was the only cook that day and did not prep them. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All items were discarded and education was provided to the employee discussing to ensure all food items that are TCS and remain in the facility for longer than 7 days should be date marked with the date of prep and must be used or discarded after 7 days.