The Store

Observed a food employee not changing gloves whenever a task was interrupted. Observed a food employee prepping food items and leaving the prepping station to pick up a food container that dropped in the back kitchen area with the same gloves, then proceeding to go back to prepping food items without changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. The food employee was instructed by the Health Authority to remove gloves and wash hands.

Observed a food employee prepping and cooking food without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The Health Authority gave food employee a hair net.

Observed a food employee prepping and cooking food with a bracelet around her wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. The food employee removed the bracelet.

Observed food debris buildup on the outside surfaces of the food equipment throughout the main kitchen area, as well as the inside of the food equipment at the bottom of the reach-in coolers. Also, observed food debris buildup in the crevices of the food equipment throughout the main kitchen area. Also observed grease and dust buildup on the steel wall attached to the venthood system behind the fryers in the main kitchen area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must correct within 72 hours.

Observed an accummulation of dust around the vents and ceiling tiles located on the ceiling throughout the main kitchen area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Must correct within 72 hours.

observed cfsm certifcate not posted at the time of inspection nor during inspection. 511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons. COS : PIC provided the cfsm certificate for Chirag Kumar Patel that expires 12/17/2028.

observed PIC not knowledgeable or aware of employee health policy. 3. Describing the symptoms associated with the diseases that are transmissible through food; Pf511-6-1.03(1)(c)17 - Demonstration (Pf) 17. Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. Pf Must correct within 10 calendar days.

Observed fried chicken under heat lamp in front food service area hot holding at 109F. Observed cooked burgers under heat lamp in front food service area hot holding at 131F. Rule: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Corrective action: Person in charge reheated fried chicken to 165F. Person in charge reheated burgers to 180F.

Observed coleslaw with a date of March 24th. Observed open package of hotdogs with a date of January 2025. Rule: A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . Corrective action: Person in charge discarded foods.

Observed raw beef stored in walk in cooler next to and above TCS and ready-to-eat food items. Food shall be protected from cross contamination by arranging each type of food and/or equipment so that cross contamination of one type with another is prevented. PIC moved items when prompted by EHS.

Observed buildup of food debris on surfaces in reach in coolers. Equipment food contact surfaces such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency specified by the manufacturer or at a frequency to preclude the accumulation of soil or mold.

Observed mesh bags of vegetables stored on floor of walk in cooler. Food shall be protected from contamination and stored at least 6 inches (15cm) above the floor. PIC moved items onto appropriate shelving unit.

Observed raw beef stored in walk in cooler next to and above TCS and ready-to-eat food items. Food shall be protected from cross contamination by arranging each type of food and/or equipment so that cross contamination of one type with another is prevented. PIC moved items when prompted by EHS.

Observed package of cheese slices in the prep-top cooler holding at a temperature greater than 41F. PIC voluntarily discarded item.

Observed chute of ice machine with blackish residue and buildup. Equipment food contact surfaces such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency specified by the manufacturer or at a frequency to preclude the accumulation of soil or mold.

Observed mesh bags of vegetables stored on floor of walk in cooler. Food shall be protected from contamination and stored at least 6 inches (15cm) above the floor. PIC moved items onto appropriate shelving unit.

Observed that PIC could not provide and/or facility did not have appropriate test strips for chosen sanitation method. Test strips shall be readily available to verify acceptable sanitization concentration. EHS provided PIC with appropriate test strips.

Observed package of shredded cheese in the bottom of the prep top cooler holding at temperatures greater than 41F.

Observed several containers lacking date marking and disposition dates.

Observed single-use containers being utilized food-storage containers.

Observed facility lacking test strips for chosen sanitation method.

Observed food debris accumulation on several non-food contact surfaces.