CUE'S BILLIARDS

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the bottom of the prep top unit with an ambient temperature of 46*F There were multiple thermometers in that unit but they were not working properly either C/A Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the left side gasket to the bottom of the prep top cooler in the main kitchen peeling/splitting off C/A Good Repair and Proper Adjustment.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a hole in the wall above the three compartment sink in the main kitchen. Hole needs to be repaired to prevent pests/insects from hiding inside the wall. C/A Good Repair. All physical facilities shall be maintained in good repair.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed facility does not have a procedure not did the PIC knew how to clean up a vomit/diarrheal event. Facility does have flour and bleach on hand C/A Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS EHS handed the PIC a laminated copy of the procedure in Spanish and one in English

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observe the holder to the soda dispensing nozzle with some type of pink slime build-up. Pictures are attached C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the left side gasket to the bottom of the prep top cooler in the main kitchen peeling/splitting off C/A Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Facility has 3 days to correct the violation

Nonfood-contact surfaces clean — Inspector Note: Observed cover to the blowing fans in the WIC in the rear covered with black dust and debris. C/A Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue COS: Facility has 3 days to correct the violation and submit pictures to EHS Violation corrected owner submitted pictures showing the correction.

Adequate ventilation and lighting; designated areas used — Inspector Note: Upon entering the kitchen EHS noticed a large backpack and a hard eyeglasses case laying on the table next to the chest freezer. C/A Dressing Areas and Lockers. 1. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. 2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: Employee was directed to move the backpack and the eyeglasses to a different location

Hands clean and properly washed — Inspector Note: Observed the cook having to wash her hands after EHS intervened and she went to the handsink and applied a very minimal amount of soap and washed her hands less than 10 seconds turned the faucet off with her bare hands than grabbed the paper towel to dry off. C/A Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P COS Employee had to re-wash her hands again

Hands clean and properly washed — Inspector Note: Observed the cook returning the restroom and attempted to put on gloves to start to fry chicken. When EHS told her to wash her hands first she went to the three compartment sink an attempted to wash her hands there. C/A Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS Employee washed her hands

Management knowledge, responsibilities, reporting — Inspector Note: Observed the PIC not being able to explain to EHS how the employees are trained on food allergies and how it manifests. Facility does not have a verifiable manner how employees are being trained on food allergies. C/A Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; Pf 3. Describing the symptoms associated with the diseases that are transmissible through food; Pf COS EHS handed the PIC an allergen poster and allergen awareness in English and in Spanish

Response procedures for vomiting & diarrheal events — Inspector Note: Observed facility does not have a procedure not did the PIC knew how to clean up a vomit/diarrheal event. Facility does have flour and bleach on hand C/A Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS EHS handed the PIC a laminated copy of the procedure in Spanish and one in English

Food stored covered — Inspector Note: Observed a large tray of rice that was cooked around 12:00pm that was placed in the WIC off the main kitchen to properly cool. The tray was on the top shelf totally uncovered and the fan cover in the WIC was covered with black debris. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Rice was loosely covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice bin chute located offside the main kitchen with black accumulation (mold like) C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: Facility has 3 days to correct the violation and submit pictures to EHS Owner corrected the violation on 11/06 and submitted picture as evidence