- Duties of the Person in Charge (46.102)
The city food safety certificate is expired.
- Personal Care Items (46.1029)
Employee medicines and personal hygiene products stored in the kitchen area, and were not stored to prevent the contamination of food, equipment or utensils.
- Cleanliness of Hands and Exposed Portions of Arms (46.131)
(a) Responsibility of food employees. Food employees shall keep their hands and exposed portions of their arms clean. (b) Cleaning procedure. (1) General procedure. Except as specified in paragraph (2), food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds using a cleaning compound in a handwashing sink that is equipped as specified in § 46.822(b) (relating to design, construction and installation of plumbing systems) by using the following cleaning procedure: (i) Create vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands and arms) for at least 10—15 seconds. (ii) Thoroughly rinse under clean running, warm water. (iii) Immediately follow the rinse with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method specified in § 46.941(c) (relating to handwashing facilities: numbers and capacities). (iv) Employees shall pay particular attention to the areas underneath the fingernails and between the fingers during this cleaning procedure. Food employee not following proper handwash procedure. Single use towel or air drying device not used to dry hands.
- Eating, Drinking or Using Tobacco (46.151(a))
An open employee's beverage container was observed in a food preparation area.
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Storing Clean Items (46.774)
) Additional storage requirements for single-service and single-use articles. Single-service and single-use articles shall be stored as specified in subsection (a) and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Exposed small service containers in the ketchup service table. Utensils are not stored with the handle up.
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
(c) Air gap requirement for backflow prevention. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Air gap (1-3 inchs) not provided for the water condensate drain lines.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Paper towels and sign not provided at the hand sinks in ktichen.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Clean to remove old mouse dropping under the food equipment.
- Using Dressing Rooms & Lockers (46.981(j))
Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Employees personal articles stored in the kitchen and refrigerator.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Visible physical evidence of rodent / insect activity observed in the prep area.Old mouse droppings observed under the food equipment.