Pineapple Jack's

Person in charge unable to access employee health policy; it is locked in the office. 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. Person in charge was given an employee health policy. Person in charge was educated on the employee health policy must be accessible to health authority during inspections.

Observed most recent inspection posted on wall blocked by speakers. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Person in charge posted most current inspection report where it was not blocked by objects.

Observed food permit posted on wall blocked by a speaker. Post the permit in a location in the food service establishment that is conspicuous to consumers. Person in charge moved food permit to area where it was not blocked by objects.

Observed the PIC unable to demonstrate that he and employees are aware of their reporting responsibilities when it comes to their health and activities as they relate to diseases that are transmissible through food. 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. Must correct within 10 calendar days.

Observed handwashing sinks in the men's restroom without hand cleanser. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. The PIC added hand washing cleanser at the hand sinks located in the men's restroom.

Observed handwashing sinks in both bar areas with items stored in them.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf The PIC removed items from the handwashing sinks located in both bar areas.

Observed black residue on the ice chute of the bulk-producing ice machine located in the kitchen area at the back of the establishment. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Must correct within 72 hours.

Observed a yellow substance in a spray bottle located in the main kitchen area not labeled with its 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. The PIC disposed of the liquid due to not knowing what was in the spray bottle.

Observed drink mix stored in Home Depot containers directly on the floor in the walk-in cooler and not at least 6 inches off the floor. 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. Must correct within 72 hours.

Observed the most current inspection report was not posted. The PIC was unable to locate the most current inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Must correct within 72 hours.

Observed food service permit not posted within the establishment. Post the permit in a location in the food service establishment that is conspicuous to consumers. Must correct within 72 hours.

Observed the food establishment using orange Home Depot containers to store drink mix in the walk-in cooler behind the bar instead of food-grade containers or containers that are approved for use to hold food items. Also, observed ice being stored in a black industrial trash can located in the walk-in cooler behind the bar instead of a food-grade containers or containers that are approved for use to hold food items. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Must correct within 72 hours.

Observed the food establishment without a testing kit for chemical sanitizer. The PIC was unable to locate the testing kit. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solution shall be provided. Must correct within 10 calendar days.