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... No certified manager card on site, spoke with a manager on the phone who claimed to have one however it could not be verified. Please keep a certified food manager card available for request.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash... Observed cook crack eggs onto grill with gloved hands and put on new gloves without washing hands. Discussed double glove options and had cook wash hands before continuing. Please ensure hands are washed when changing gloves.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities... Only one hand wash sink for on site for establishment located in kitchen near 3 compartment sink. Front server line is used to plate salads, cut pies, make milkshakes, etc., without a hand sink or one that is easily accessible (only sink is around corners and through closed door). Please have additional hand wash sink/sinks installed to allow staff to wash when needed. May use existing line and floor drain to install sink, or contact plan review to initiate minor remodel.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness... Observed warewashing machine in use, tested dishwashing water and measured 0ppm chlorine. Dishwasher said he had recently changed the chemical bucket, had dishwasher prime the machine and run again until chemicals were able to be measured. Please educate staff on proper use of warewashing equipment and ensure machines are properly dispensing chemicals for sanitization.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding... Observed lettuce leaves for garnish on prep line at 54*F, cook said it had been taken from walk-in and held there for about 1 hour. Lettuce for salads on server line was measured at 52*F and had been there for about 1.5 hours. Had PIC discard both and replace with new lettuce, also added ice container below lettuce in kitchen. Please ensure all cold hold items are kept at 41*F or below to prevent bacteria growth.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition... Container of hard boiled eggs out of shells in walk-in cooler with prepared date 9/17 (9 days), had cook discard. Please ensure all TCS foods are discarded after 7 days to prevent bacteria growth.

Toxic substances properly identified, stored, and used

Priority Foundation-7-102.11, Pf: Common Name-Working Containers... Observed unlabeled spray bottle handing from rack near ice machine, asked PIC what it was and they did not know. Had PIC find out what chemical was and properly label. Please ensure all chemical bottles are labeled to prevent confusion. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use... Found "Combat" brand pesticide gel syringes in kitchen. PIC said they had been there "forever" but they do not use them. Pesticides can only be used by a licensed pest control professional and cannot be inside the establishment otherwise, had PIC discard. Please have pest control concerns handled by a professional.