Grub Shack - GUJKS GROUP INC

2-2E: .03(6)PIC (person in charge) was unable to provide written procedures for a vomiting and diarrheal event. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: PIC was given written procedures for a vomiting and diarrheal event.

15A: .05(1)(a)Observed four fryer baskets located at the fryer in disrepair. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. (C) Corrective Actions: PIC discarded the fryer baskets.

18: .07(2)(m)Observed the small window located by the customer entrance door was opened. 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) Corrective Actions: PIC closed the window.

2-1B: .03(5)(c)Observed food employee crack a shell egg then went to the stove to continue cooking. Food employee then touched a metal pan, and then food employee put on gloves to continue handling customer foods. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC (person in charge) had food employee wash her hands. ***THIS IS SECOND REPEAT OF VIOLATION. VIOLATION ON NEXT ROUTINE INSPECTION MAY RESULT IN PERMIT SUSPENSION. ***

2-1B: .03(5)(c)Observed food employee wipe his hands on his pants and shirt, grab a hand paper towel twice to wipe his hands, then proceeded to put on gloves and prep chicken wings for an order without washing his hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC (person in charge) was coached on when food employees should wash hands. PIC had food employee wash his hands.

8-2B: .07(6)(l)Observed a can bottle of residential only pesticide( RAID) stored in the facility. Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. (P) Corrective Actions: PIC placed pesticide in office to take home. PIC was coached on approved pesticides.

14C: .05(6)(r)Observed multiple single use red hot sauce containers in the walk-in-cooler and storage area being reused for other sauces. Single-service and single-use articles may not be reused. (C) Corrective Actions: PIC (person in charge) removed all sauces into different multiuse containers and labeled them.

17D: .07(4)(b)Observed personal items in the prep cooler and walk-in-coolers stored with on top of restaurant foods. 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. (C) Corrective Actions: PIC (person in charge) removed personal food items to an approved location.

18: .07(2)(m)At the end of the inspection, observed the back exit door left open during delivery. 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) Corrective Actions: PIC closed the back exit door. Different options were discussed to the PIC about how to protect facility from insects and rodents during delivery.