GREAT WRAPS

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cardboard being used to hold food liner as well functioning as a crate to stored actively cooked food off floor during prep at front-food service area. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no food allergen awareness training document onsite is lacking symptoms, no verifiable method that food employees are trained on sign and symptoms. Advised PIC employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee dump out water in front-food service handsink. A handwashing facility may not be used for purposes other than handwashing. COS: Had food employee cease dumping at handsink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed excessive staining on interior white plastic panel food contact surface of ice machine in main kitchen. Also, observed microwave at front-food service with stains on top portions of microwave interior food contact surface in need of cleaning. Equipment food-contact surfaces and utensils shall be cleaned: At a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food employee sanitize fryer baskets (2) in quat solution at sanitization compartment with a contact time of less than 10 seconds. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: A contact time of at least 30 seconds for other chemical sanitizing solutions. COS: Had food employee immerse fryer baskets into sanitization compartment for adequate contact time.

Food properly labeled; original container — Inspector Note: Observed written notification unavailable for customers to review all major food allergens. CA: written notification shall be available to customers to review the major food allergens. Discussed to post/provide

Hot and cold water available; adequate pressure — Inspector Note: Observed hot/cold water not available at the main kitchen hand sink. CA: Hot/cold water shall be available at all times during peak demand. COS: hot/cold water was restored

Certified Food Protection Manager — Inspector Note: Observed expired certified food safety manager certificate posted. Advised to update and post in public view within 30 days

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed kitchen with plastic bucket obstructing the hand sink. COS- plastic bucket was removed

Response procedures for vomiting & diarrheal events — Inspector Note: Observed vomit/fecal clean up kit with no EPA approved disinfectant to implement. Advised to obtain

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee wash dish, rinse then place on shelf w/o sanitizing. Advised to set up sink to properly wash, rinse and sanitize

Proper cold holding temperatures — Inspector Note: Observed TCS foods in cooler not cold holding at 41F or below. Discussed cold holding procedure

Food properly labeled; original container — Inspector Note: Observed multiple sauce bottles near the cookline at the front-service area unlabeled. Advised PIC that once removed from its original packaging, food its must be labeled with its common name, in English. Advised PIC to label all sauce bottles.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed container of eggs and two canned drinks stored in RIC #1. Advised PIC lockers or other suitable facilities shall be provided for employees' clothing or other possessions.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed plastic bucket obstructing the back of handsink in the main kitchen. Advised PIC that all handsinks shall be maintained so that it is easily accessible at all times. COS: Had employee remove plastic bucket from handsink.

Food stored covered — Inspector Note: Observed two containers of cooked chicken wings stored uncovered at the front-service prep top cooler #2. Advised PIC that except when cooling all foods shall be kept covered in order to protect from contamination. Advised PIC to place covers on chicken wings.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surfaces of the bulk ice machine in the main kitchen and microwave at the front-food service area stored as clean with severe staining. Advised PIC equipment and food contact surface of utensils shall be kept clean during any time of the operation where contamination may occur. Advised PIC to increase the cleaning frequency of microwave and bulk ice machine.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed three-door cooler with ambient air temperature of 51.7F. Advised PIC ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no food allergen awareness training document onsite at time of inspection. Advised PIC employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed plastic bowl inside of handsink at front-food service. Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: PIC removed plastic bowl from handsink.

Proper cold holding temperatures — Inspector Note: Observed three-door reach-in-cooler cold-holding multiple TCS food items (Provolone Cheese, Cut Lettuce, Cooked Bacon Bits, Tzatziki Sauce) above 41F overnight. Advised PIC Time/Temperature Control for Safety Food, Hot and Cold Holding except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: PIC discard out of temperature food items.