Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge Due to the number and severity of violations noted on this complaint. The staff did not display adequate knowledge. Have employee take food handler training course and provide certificates. Core-2-102.12(A), C: Certified Food Protection Manager Establishment does not have a certified manager. Obtain before next ROUTINE inspection.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces Establishment was not sanitizing surfaces, due to not have sanitizer available. Obtain sanitizer then clean and sanitize all surfaces and equipment. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Meat slicer had the presence of dried food debris on blade and body that were not reflective of one days activity. This piece of equipment must be completely dismantled and cleaned and sanitized every four hours after its first use and continued use. Slicer can not go more than 4 hour with debris or residues. Wiping down between uses with sanitizer is acceptable but slicer must be broken down every 4 hours. Clean thoroughly and maintain.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding: Cooked Chicken wings and chopped sausage were in reach -in refrigerator at temperatures of 50 and 54° F accordingly. Temperature taken about 12:30 pm and items were placed in unit at 10 am. Items were moved back to the walk-in cooler.

Toxic substances properly identified, stored, and used

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Two large bottle of pesticide was present in the establishment. Food establishments must utilize certified pest control at all times to prevent contaminating food contact surfaces. Bottles were removed from establishment. Thoroughly clean all surfaces that may have been effected.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Single glass door reach-in refrigerator was not maintaining its contents at proper temperature. Repair or replace.

Insects, rodents, & animals not present; no unauthorized persons

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Live roach present in the establishment. Contact certified pest control company and have a service completed. Provide receipt at time of Re-Inspection.

Contamination prevented during food preparation, storage & display

Priority Foundation-6-404.11, Pf: Segregation and Location-Distressed Merchandise: Severly damaged cans were observed stored as normal product. Cans were removed from storage rack and separated. Do not use severely damaged cans. Core-3-306.12(A), C: Condiments, Protection: Several spices on shelves were left open and exposed. Utilize containers with proper covering, such as lids and keep food products and ingredients protected.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices: Test strips were not present. There was no means of testing sanitizer. obtain immediately Priority Foundation-4-501.116, Pf: Warewashing Equipment, Determining Chemical Sanitizer Concentration: Quaternary ammonia sanitizer dispenser at three compartment sink was not dispensing sanitizer. Concentration was 0 ppm. Have dispenser repaired or switch to a sanitizer that can be hand dosed and utilize the appropriate test strips for that product.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law Floor drain below the handwash sink at front line was not draining. Sewage was NOT backing up but the drain was not draining pooling water in floor drain. Have certified plumber contracted to investigate cause and repair immediately. Possibly not just clogged. Also at the food prep sink the faucet had a constant run. Repair and maintain. Finally Ice maker was leaking badly pooling water on the floor. repair. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained: Three compartment sink does not have proper stoppers. obtain and maintain.