Native Grill & Wings

Inspector notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed the quat test strips used for the 3-comparmet sink sitting open and damaged on top of the ware wash machine. Person in charge (PIC) did not have another roll of test strips and is getting more. Discussed with PIC that they shall have test strips to ensure sanitizer levels are appropriate. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: Observed a spray bottle with cleaner in it. The bottle did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write a label on the container at time of inspection

Inspector notes: Observed a knife that was in-use between the lid of the cold-holding unit and the wall of the cold-holding unit. There was food debris on the knife and on all contact areas of where it was being stored. Discussed with person in charge (PIC) that the knife needs to be clean and stored in an area where it cannot be contaminated. PIC moved the knife to the ware wash area at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection