Five O'Clock

1-2B: .03(3)(a)Facility does not have a current Food Safety Manager Certification for any employees at the facility. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf) Corrective Actions: NCOS

4-2B: .05(7)(a)1Observed a build up of debris in the large ice machine located in the kitchen near the three compartment sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in Charge (PIC) began to clean the ice machine while EH was there.

6-1A: .04(6)(f)Multiple TCS items, such as diced tomatoes, shredded cheeses, sliced cheeses, raw chicken, raw beef, raw bacon, and lettuce that were being stored in the prep cooler were not cold holding below 41 degrees or below. Temperatures recorded in temperature chart. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge discarded items.

15A: .05(6)(a)Observed the prep table top cooler holding an ambient temperature of 68 degrees 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) Corrective Actions: NCOS

17C: .07(5)(a),(b)1,2,3Observed missing and damaged ceiling tiles located in the rooms with the cold holding units and the dry storage goods area. 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: NCOS

10D: .04(7)(b)Observed that Swaii is being sold as catfish on the menu because the Person in Charge believed it was the same fish. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C) Corrective Actions: Person in charge removed the swaii from the facility.

14A: .04(4)(k)Observed multiple scoops with the handles being stored inside the product like in the flours and sugar. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Person in Charge (PIC) lifted the handle up.