T and Jay's Bar

Observed PIC could not provide CFSM certification. PIC states CFSM will be acquired.

Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

PIC is to have CFSM certification by 03/23/26.

EHS observed that facility had no testing apparatus for quarternary sanitizer used in 3C warewash.

A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

EHS provided several strips to tide facility over until facility can purchase more. PIC to acquire ASAP.

Observed PIC could not provide CFSM certification. Per PIC, he had the previous chef certified but he is no longer employed at the facility. PIC stated that he started course in December. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf PIC is to have CFSM certification by 03/16/25

EHS observed plates in main kitchen with food-contact surface facing upwards without protection from overhead contamination. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(ii) Covered or inverted. Informed PIC to either wrap first plate or invert. This must be corrected by 1/16/25

Observed PIC could not provide CFSM certification. Per PIC, he had the previous chef certified but he is no longer employed at the facility. ood service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. He is aware of the need to obtain CFSM certification.

Observed PIC was unable to provide employee health reporting forms. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. He stated he would have everyone complete the form.

Observed one dead roach at the bar. Per PIC, a friend of his helped with Pest Control. (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. EHS informed him that a certified pest applicator is only allowed to apply pesticides.

Observed air gap needed at the 3C sink in the upstairs bar. When Required (P) (j) Backflow Prevention Device, When Required. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by:

1. Providing an air gap; P or

2. Installing an approved backflow prevention devices. P EHS informed PIC of the need to create a 2 in air gap on plumbing at the base of the sink to prevent backflow in to the sink basins.

Observed leak at the plumbing on the back on the ice machine in the storage shed. r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed PIC of the need to repair the plumbing.

Observed gaps in the hood panels on the hood suppression system. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. EHS informed PIC of the need to purchase the extender plates so that there is no gap between panels.

Observed facility's need to purchase lids for the ice bins at the bar. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. EHS informed PIC of the need to purchase lids as ice is considered a food and must be protected from contamination.

Observed facility's need to place a covered trashcan in the restroom located at the upstairs bar for the disposal of feminine hygiene products. (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. EHS informed PIC of the need for a covered trashcan for feminine hygiene products.

Observed debri in the ducts over the grill/fry area that need to flushed clean; facility needs to seal the baseboard upstairs in the area behind the bar; observed loose electrical plate between 3C sink and handsink in the upstairs bar. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed PIC of the need to repair the noted areas.

Observed multiple pieces of equipment not in use stored on the premises. (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. EHS informed PIC of the need to have all items that are not necessary for the facility operations removed from the premises.