Acoya Shea

Inspector notes: Observed the high-temp dish machine with recently washed racks of dishes, reach a maximum surface temperature of 124.5F, min/max thermometer, initially and after running 3 additional cycles. PIC contacted the repair company for service. Discussed the option to switch the dish machine over to chemical sanitizing. A utensil temperature of at least 160F must be reached during the final rinse cycle for adequate sanitation. All dishes will be sanitized in the 3-compartment sink until the dish machine is fully operational with a final rinse temperature that achieves a utensil surface temperature of 160F, or the equipment can be switched to chemical sanitizing (50-100 ppm chlorine) with low temperature

Inspector notes: Observed stacks of metal pans stored on clean racks in the kitchen with clean water in between the pans. Discussed placing equipment and utensils in a self-draining, tilted and inverted, position that allows adequate air drying, prior to stacking. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Chemical sanitizer on dishes must air dry as part of the sanitizing process, prior to use. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils. The pans were separated during the inspection to air dry

Inspector notes: Observed clean deli slicer with white organic matter on back and front of blade. Observed black and orange organic matter on can opener. Notified Person In Charge (PIC). PIC will have employee rewash, rinse, and sanitize. ===Clean to sight and touch. 2nd Consecutive violation

Inspector notes: Observed inside dish pit area by three compartment sink with multiple spray bottles with no chemical names and not readable names with chemical liquids inside: blue liquid one was degreaser; yellow one was chlorine bleach. Directed employee to place chemical names on spray bottles. Notified Person In Charge (PIC). === 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. 3rd Consecutive violation

Inspector notes: Observed clean cups in racks by drink station with 12-14 cups with brown and black organic matter residue inside clean ceramic cups. Notified Person In Charge (PIC). Employee will rewash, rinse, and sanitize cups. Also observed two-three clean medium stainless steel containers with withe organic matter residue. Notified PIC. PIC will have employee rewash, rinse, and sanitize. ===Clean to sight and touch

Inspector notes: At time of inspection Certified Food Protection Manager is not present. Notified Person In Charge (PIC). ====At all open hours of operation a Certified Food Protection manager is needed. 2nd Consecutive violation

Inspector notes: Observed the server bring in dirty dishes and then proceed to go back out to the dining room without washing their hands. Person in charge had the server wash their hands at the time of the inspection. Also had an employee scoop ice with a pitcher that they were filling with water and lemonade without washing their hands first. Educate employees on proper handwashing intervals and usage of ice scoops

Inspector notes: Observed raw chicken breast and beef stored in the top reach-in cooler drawer under the grill top above hot dogs in the lower drawer. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed no paper towels at the handwashing sink in the dish area at the time of the inspection. Person in charge provided paper towels at the time of the inspection

Inspector notes: Observed two generic chemical spray bottles stored without a common name on them. Person in charge stated one was bleach and the other was degreaser. Bottles were set to be labeled at the time of the inspection. REPEAT VIOLATION

Inspector notes: Observed no certified food manager onsite at the time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Obtain prior to the next routine inspection

Inspector notes: Observed sausages in the drawer cooler under the grill top cooling at 51'F-57'F with other hazardous food items properly cold holding. Spoke with the person in charge about appropriate coolers/methods for cold holding. Person in charge moved sausage to the walk-in cooler to rapidly cool at the time of the inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed multiple tcs food containers inside main sandwich reach in unit storing multiple tcs food containers for up to 5 days with no date marking shown. Notified Person In Charge to have employee place correct dates to open: tuna salad container; chicken salad container; cut cooked ham container and egg salad container. =====TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days

Inspector notes: Observed inside dish pit area by three compartment sink with multiple spray bottles with no chemical names with chemical liquids inside: blue liquid one was degreaser; yellow/orange was floor cleaner; yellow one was chlorine bleach. Directed employee to place chemical names on spray bottles. Notified Person In Charge (PIC). === 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

Inspector notes: Establishment is using Quat Ammonia at three compartment sink to sanitize food containers and food equipment. At time of inspection no Quat ammonia test strips could be provided. Notified Person In Charge (PIC). PIC will acquire new test strips via chemical vendor provider

Inspector notes: Observed clean deli slicer and clean can opener with white and black organic matter inside the blades. Notified Person In Charge (PIC). PIC had employee wash, rinse and sanitize clean deli slicer and can opener. ====Equipment food contact surfaces and utensils shall be clean to sight and touch