Deducted | Critical | Remarks |
4 | Yes | JCDH 2.2.5 Complete on-site food safety training certificates in full, including the JCDH card number of the Certified Food Safety Manager. // Seventeen of the on-site food safety training certificates do not have the complete manager information (JCDH registeration). JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation. // Three of the employees currently on shift could not locate or have an expired food handler training certificate. |
2 | No | 2-304.11 Wear clean outer clothing at all times to prevent contamination of food, equipment, utensils, linens, and single service/single use articles. // Employee went outside the restaurant while wearing apron and then returned to prep area and began prepping food items. Discussed removing aprons before leaving prep area to help keep from any potential outside contamination of outer wear. |
1 | No | ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager. // Containers of 1/2 & 1/2 in front RI cooler, WI cooler, and the RI cooler on the prep line were past the date of expiration (3/17/24). COS. Discarded. |
1 | No | 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours. // Interior bottom of all the microwaves have old food splatter. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue. // Outside of the rolling ice bin has old residue. The ledge of the white plastic baffle for the large ice machine has black residue. |
1 | No | 4-501.14 Clean dish machine and attached equipment. // Interior of dish machine has lime scale build-up. Outside of dish machine has dried food debris. |
1 | No | 4-903.11 Store clean equipment and utensils covered or inverted. // Salad bowls are stored upright on the prep line. |