Gran Recovery

12A: .04(4)(q)Observed box of potato chips and box of apples stored on the floor in the kitchen. 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: No contamination observed. Items moved by person in charge to a location greater than 6 inches above the floor according to code.

15B: .05(3)(h),(i)Person in charge could not locate the test strips for the sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Obtain test strips by informal inspection 6/25/26.

15C: .05(7)(d)Observed build up of seasoning spilling in the cabinet where seasoning are held. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: Wipe out and sanitize seasoning cabinet and all cabinets as needed prior to the follow up inspection on 6/25/26.

17C: .07(5)(a),(b)1,2,3Observed floor walls and ceilings near 3 compartment sink and water heater with a build up of dirt, dust and debris. 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: Deep clean and degrease floors behind 3 compartment sink along with walls, blinds and window seals. Ensure to remove dust on water heater and clean the corner that it sits in.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef burger stored with raw chicken. Observed hot dogs and ready to eat meatballs stored with raw beef products. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: All items were separated and protected.

6-2: .04(6)(g)Observed some cheese's and deli meat with no date marking. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: Foods were discarded.

6-2: .04(6)(h)Observed sweet pea's and coked taco meat with an expired date disposition. 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: Food was discarded.

15B: .05(3)(h),(i)Facility could not provide test strips for their sanitizer solutions. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Environmental Health proved test strips until facility could order test strips.

2-2D: .06(2)(o)Observed hand sink with no supply of hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

2-2D: .07(3)(a)Observed no soap at the hand sink upon the start of the inspection. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was provided for the hand sink.

4-2B: .05(6)(n)Observed mechanical dish machine not dispensing sanitizer solution. 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)

15B: .05(3)(h),(i)Observed facility to be using lactic acid for their sanitizer with no lactic acid testing strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)