PHO BAC

17C: .07(5)(f)Observed 2 mops with heads stored in mop buckets. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. (C) Corrective Actions: Mops were relocated to a position that allows them to air dry.

12C: .04(4)(m)Chlorine sanitizer was observed at a concentration less than 50ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade.

14A: .04(4)(k)Observed utensils being stored in food with the handle touching food. 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: Utensils were removed from food.

17B: .06(5)(o),(p)Drain plug was observed to be missing from dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (C)

2-2B: .03(5)(j)1&2Observed multiple unapproved cups on prep surfaces. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Cups were removed and placed in a different area

2-2D: .07(3)(a)Handwashing sink in rear of kitchen was observed with no soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was replaced.

6-1D: .04(6)(i)Observed multiple foods on time control per the person in charge without start and discard times as per facility procedures. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Time labels were made for foods that were placed on time control, foods were holding at 41F. Foods above 41F were discarded.

8-2B: .07(6)(c)Observed a container of hand sanitizer stored above dry food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Hand sanitizer was relocated.

12D: .04(4)(g)Cut broccoli was observed being prepared in a three- compartment dishwashing sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Broccoli was discarded.

15A: .05(6)(a)Pots were observed with deep pitting inside. 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: Pots were discarded.

15A: .05(6)(a)Gaskets in coolers were observed to be in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C)

17B: .06(5)(o),(p)Dumpster was observed with no drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (C)

18: .07(2)(m)Back door of facility was observed with a gap at the bottom. 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)

2-2D: .06(2)(o)Observed dishes in the hand sink at the rear of the kitchen. // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person-in-charge (PIC) had an employee remove the items from the hand sink. //

8-2B: .07(6)(g)Observed chlorine sanitizer with a concentration greater than 200 ppm. // Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC had employee dilute the sanitizer to the appropriate concentration. //

12C: .04(4)(m)Observed sanitizer bucket stored directly on the floor of the kitchen. // Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: PIC moved sanitizer bucket to a shelf greater than 6" off of the floor. //

17C: .07(5)(a),(b)1,2,3Observed grease accumulation on hood above stove top. // 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: Not corrected on site. Please correct by 6/10/2024.