Society by Evo

Inspector notes: Observed employee actively washing food contact surfaces in main warewashing machine with a chlorine concentration of 0ppm. After multiple runs and priming the machine, machine tested at 0ppm. Person in charge (PIC) contacted a technician to repair machine at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to three-compartment sink area with an approved concentration of quaternary ammonia sanitizer to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed employee enter warewashing area from backdoor and immediately put away clean dishes without washing hands prior. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed ROP'd beef and butter in the walk-in refrigerator on bottom shelf of speed rack next to prepped bacon-wrapped dated for customers. Per PIC, ROP'd, beef and butter are for the 'family meal' and employee personal use. Discussed with PIC all items for employees must be stored in a designated area below food for customers

Inspector notes: Observed handsink near dish machine with water output at minimum 125*F. Observed right handle broken with no water output. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Discussed recommended range for a mixing valve handsink is 100*F-120*F. Must repair handsink prior to re-inspection

Inspector notes: Observed black grimy organic material on the top of the ice machine. Observed buildup of organic matter on soda nozzles at soda machine on server line. All food-contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms

Inspector notes: Observed food debris and buildup of organic matter behind and under main dish machine and three-compartment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed soap bumps stored above clean wiping cloths in the storage closet. Observed several butane containers stored on shelves above food. Observed cleaning tablets for espresso machine stored above bottles of cocktail syrups. Observed a bottle of burn gel stored directly above a container of semolina. Chemicals/Medicines must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection

Inspector notes: Observed a pan of raw egg yolks stored directly above cooked/ready to eat foods such as vodka sauce and pickled vegetables. Also observed a plastic container of raw pork chops stored directly above cooked lasagna. Also observed plastic container of raw meatball meat stored directly on top of a cardboard container of raw carrots. 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 (person in charge) 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 the following ready to eat (RTE), time/temperature controlled for safety (TCS) foods labelled with the following preparation dates: whipped cream (11/24), sliced tomatoes (11/26), cooked garlic in oil (11/23), cooked turnip puree (11/27), chipotle sauce (11/7). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Guidance emailed

Inspector notes: Observed a black grimy organic material on the top of the ice machine. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection