Red White

In the main food prep area observed the handwashing sink basin blocked with a red sanitizer bucket and when the Health Inspector asked for the obstruction to be moved the employee dumped the contents of the bucket into the handwashing sink later on in the inspection observed the person in charge filling a red sanitizer bucket at the same handwashing sink and placing the fiilled bucket into the basin of the handwashing sink; handwashing sinks should only be used for handwashing and nothing else retrain staff to on proper handwashing sink usage.

The person in charge who does not have a Certified Food Protection Manager certificate was not able to answer questions about illness policy could not properly demonstrate knowledge about sanitization by using the incorrect testing device for the solution in the sanitizer buckets and was observed filling a sanitizer bucket at the handwashing sink; provide a person in charge that is knowledgeable about food safety illness policy and sanitization. There is no posted Certified Food Protection Manager certificate only a Food Handler certificate; a kitchen staff member was able to present a digital copy of their valid Certified Food Protection Manager certificate; post a Certified Food Protection Manager certificate from a person on staff that works full-time at the establishment.

In multiple containers throughout the back of house observed in-use utensils stored in 65F-70F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.

Observed multiple cold holding units lacking internal thermometers; provide internal thermometers for all cold holding units.

At the dedicated food prep sink observed an air break installed; have a licensed plumber pull proper permits and install an air gap at the prep sink.

In multiple containers throughout the back of house observed in-use utensils stored in 65F-70F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.

Observed multiple cold holding units lacking internal thermometers; provide internal thermometers for all cold holding units.

In the main food prep area observed the handwashing sink basin blocked with a red sanitizer bucket and when the Health Inspector asked for the obstruction to be moved the employee dumped the contents of the bucket into the handwashing sink later on in the inspection observed the person in charge filling a red sanitizer bucket at the same handwashing sink and placing the fiilled bucket into the basin of the handwashing sink; handwashing sinks should only be used for handwashing and nothing else retrain staff to on proper handwashing sink usage.

The person in charge who does not have a Certified Food Protection Manager certificate was not able to answer questions about illness policy could not properly demonstrate knowledge about sanitization by using the incorrect testing device for the solution in the sanitizer buckets and was observed filling a sanitizer bucket at the handwashing sink; provide a person in charge that is knowledgeable about food safety illness policy and sanitization. There is no posted Certified Food Protection Manager certificate only a Food Handler certificate; a kitchen staff member was able to present a digital copy of their valid Certified Food Protection Manager certificate; post a Certified Food Protection Manager certificate from a person on staff that works full-time at the establishment.

At the dedicated food prep sink observed an air break installed; have a licensed plumber pull proper permits and install an air gap at the prep sink.