THE POOL TURTLE (BASE)

Personal cleanliness — Inspector Note: Observed cook wearing arm jewelry while in main kitchen handling TCS ready to eat sauces. COS: Sauces were discarded, arm jewelry was removed and hands washed. C/A: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at hand sink. COS: Paper towels were restocked. C/A: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf

Toxic substances properly identified, stored, used — Inspector Note: Observed the sanitizer at the 3 compartment sink reading 400+ ppm Quats. COS: sanitizer sink was remade to read 200 ppm Quats. Advised to use test strips while preparing solutions. C/A: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations.

Nonfood-contact surfaces clean — Inspector Note: Observed inside of the reach in cooler unclean with food debris build up in the bottom and outside. Advised to increase cleaning frequency. C/A:511-6-1.05(7)(d) - 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.

Plumbing installed; proper backflow devices — Inspector Note: Observed the back flow from the 3 compartment sink not allowing the water to flow into the drain. Advised to have repaired. C/A:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors under storage rack, 3 compartment sink and near mop sink in main kitchen unclean with debris build up. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.07(5)(a),(b) - 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. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Food separated and protected — Inspector Note: Observed raw cut steak stored directly next to ready to eat TCS foods (salsa& banana ketchup) stored in the 3 door reach in cooler. COS: Raw steak was discarded by PIC. Sauces were discarded by PIC. C/A: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Toxic substances properly identified, stored, used — Inspector Note: Observed the sanitizer at the 3 compartment sink reading 400+ ppm Quats. COS: sanitizer sink was remade to read 200 ppm Quats. Advised to use test strips while preparing solutions. C/A: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations.

Contamination prevented during food preparation, storage, display — Inspector Note: OBSERVATION: No splash guard provided between the hand sink and 3 compartment sink. CA: 511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination. Advised to have repaired

Plumbing installed; proper backflow devices — Inspector Note: OBSERVATION: Direct connection between the ice machine and the floor drain. CA: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). Advised to have repaired.

Physical facilities installed, maintained, and clean — Inspector Note: OBSERVATION: Coving is not provided in the dry storage room (single service items, canned goods, chemicals etc..) CA: In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm)

Physical facilities installed, maintained, and clean — Inspector Note: OBSERVATION: Mops stored in standing water inside mop bucket. CA: Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: Mops were moved to hanger on the wall near mop sink.

Food separated and protected — Inspector Note: OBSERVATION: Raw chicken stored directly next to ready to eat honey mustard and raw ground beef stored directly next to ready to eat marinara sauce. CA:(c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables COS: Raw chicken was moved to the bottom shelf. Ready to eat honey mustard was discarded by PIC. Raw ground beef was moved to middle shelf.