Finish Line Cafe

Observed employee drink (Open water bottle) stored on top of cutting board. PIC was advised to cease storing open drinks on top of the cutting board. CA- PIC removed drink and will use a single use cup with a lid and a straw moving forward. Employee drinks will be stored in a designated area. PIC also cleaned and sanitized the cutting board.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed two bottles in the restroom containing chemicals were not properly labeled with the common name of the chemical observed in the bottles. PIC corrected on site by labeling the chemical bottles. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Observed a trash can with a lid not provided in the restroom. PIC will install a trash can with a lid by 6/12/26 for sanitary napkins. Also observed ADA railing rusted in the restroom

511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Observed a container of raw chicken breast stored above a next to boxes of salad dressings. PIC corrected on site by relocating salad dressings above the raw chicken storage area.

Observed cooked burgers stored uncovered in the reach in cooler. Also observed raw fish stored uncovered in the reach in freezer. PIC corrected on site by covering the fish.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed employee drinks stored on top of the ice machine. PIC was advised to cease storing open drinks above the ice machine. CA- PIC removed drinks and will use a single use cup with a lid and a straw moving forward. Employee drinks will be stored in a designated area.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed the PIC using a non EPA approved bleach to sanitize wiping cloths. The three compartment sink was not properly set up. According to the PIC, dishes were being washed and rinsed but not sanitized. CA- PIC will cease using the non-approved sanitizer. The PIC went to the store and purchased an approved sanitizer contacting 7% sodium hypochlorite.

Cardboard boxes observed being used to store fries. The boxes cannot be used due to the material being absorbent and the inability to properly clean and sanitize. CA- PIC will cease using boxes and replace with hotel pans. A preparation table will be installed by 6/18/25.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

4-1A. Observed raw Philly chicken stored next to cooked chicken in the reach in cooler. Cooked chicken must be stored above raw chicken. PIC relocated raw chicken to cooler with boxes of raw chicken.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Observed Delsum cough syrup stored with sauces used to prepare customer food. PIC removed the medicine and will store medication in a separate area moving forward. 511-6-1.07(6)(o) - Medicines, Restriction & Storage (P, Pf) (o) Medicines, Restriction and Storage.

1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. Pf

2. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. P

12A.Observed food product stored on the floors in kitchen.

17D. Observed employees food items stored with customer food products for sale.

6-1C.Observed TCS food(rice)not cooled from 135 degrees to 41 degrees within 6 hours made the previous day. Owner discarded all product during the inspection.

6-2. Observed prepared TCS food not marked with date of preparation or date for disposal. The owner corrected during the inspection by adding the preparation date.