RED FOX BILLIARDS

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed inspection report that was not the most recent. Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Nonfood-contact surfaces clean — Inspector Note: Observed shelving with accumulation of food debris. Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed with PIC that the shelving needs to be thoroughly cleaned more frequently.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walls of kitchen unclean with orange organic debris and floors unclean with black debris. Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Management knowledge, responsibilities, reporting — Inspector Note: Observed no evidence of signed employee health agreements. Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed soap dispenser next to hand sink, but without hand soap. Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf PIC showed me a large container of hand soap. Notated that the hand soap dispenser needs to be filled and that there needs to be hand soap available and near the hand sink at all times.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand wash sink in the kitchen obstructed, containing a chip bag and cooking seasonings in the sink basin. Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf PIC removed the chip bag and the seasonings from the basin.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the insides of ice bin in the bar area lined with black organic matter. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Discussed with PIC that the ice shall be burned, and the ice bin shall be thoroughly cleaned and sanitized before use.