Huey Magoos

1-2A: .03(2)(a)-(n),(p)The facility changed their food supplier/delivery company and still receives key drop, however, they do not have a written key drop agreement between the new supplier/delivery company and the facility. The person in charge shall ensure the business entity providing key drop deliveries to the establishment certifies in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf) Corrective Actions: NCOS

4-2B: .05(7)(a)1Observed a build up of debris on the large ice machine located in the front of the facility.

*This is a second consecutive repeat of the same code provision. A third consecutive repeat for the same code provision will result in permit suspension. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: NCOS

10D: .04(7)(c)Observed multiple containers of seasonings, and shakers, along with multiple bottles of sauce, not labeled with the item name.

*This is a second consecutive repeat of the same code provision. A third consecutive repeat for the same code provision will result in permit suspension. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: NCOS

4-2B: .05(7)(a)1Observed a build up of debris on the large ice machine in the drive thru area of the facility. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: NCOS

10D: .04(7)(c)Observed multiple containers of flour and seasonings, along with multiple bottles of sauce, not labeled with the item name. Food should be labeled to prevent mistaken use of food allergens and chemicals. Corrective Actions: The Person in Charge (PiC) labeled the items appropriately.

12A: .04(4)(t)Observed a container of potatoes being stored on the floor in the hallway where facility stores paper goods. Also observed containers of sauce and pickles being stored on the floor in the walk in cooler. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC moved items to be stored off of the floor in these areas.

12B: .03(5)(g)Observed multiple employees in the kitchen preparing food who were wearing jewelry on their wrists. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC asked all employees to remove jewelry from wrists

15A: .05(3)(j)Observed equipment that had been used for mixing sauce being stored in the vegetable sink. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. (P) Corrective Actions: Person in Charge removed equipment from the vegetable sink.

17D: .07(4)(b)Observed employee jackets, hats, water bottles, and headphones being stored on cases of frying oil that is used for the facility. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC moved the employee items to a designated area.

1-2A: .03(2)(a)-(l), (n)When asked for the key drop agreement between the facility and supplier, Person in Charge (PIC) was unable to provide it to EH. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf) Corrective Actions: NCSO

4-2B: .05(7)(b)Observed that the inside of the ice machine has an accumulation of debris. Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C) Corrective Actions: NCOS

13A: .02(1)(f)(1)Observed that the current permit is not being displayed at the facility. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: NCOS