UNCLE PHILL'S

CA: Post a valid permit in a location in the food service establishment that is conspicuous to consumers. Observed an expired/unpaid food permit posted in the food service establishment. Issued an NOV.

CA: Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Observed drink containers on the floor in the walk-in cooler.

CA: (f) 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) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Observed raw chicken in WIC reading at 44F and another at 49F. Ambient reading was 42F. Discussed with PIC and PIC moved raw chicken to freezer until WIC is serviced. WIC shall be repaired and holding TCS foods at 41F or below by 11/8/24. COS: Raw chicken cooled to 40F in WIF.

CA: (f) 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) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Observed Philly beef in warmer reading at 122F. Discussed with food employee to reheat to 165F before returning it to warmer. COS: Philly beef was reheated at 185 and returned to warmer.

CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf Observed hand washing sink not stocked with paper towels. Discussed with food employee to provide paper towels near hand sink to prevent contamination of food contact surfaces. COS: Food employee provided alternative paper towels to hand washing sink.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Observed partially consumed water bottles and employee drinking from an open sprite can sitting above food contact surfaces.

CA:(m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. Observed damp wiping cloths sitting on food contact surfaces. Observed quat sanitation concentration below 200 ppm. Observed sanitation bucket sitting on produce sink. Discussed with food employee to store buckets away from food contact surfaces and at least 6 inches from drain board. COS: Food employee removed bucket from produce sink and corrected the quat sanitation concentrations to 400 ppm.

CA: 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. Observed no previous inspection report posted.

1. Post the permit in a location in the food service establishment that is conspicuous to consumers Observed no current permit posted.

CA: (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. Observed WIC door missing seal and not closing completely. Observed water leaking from WIF to WIC. Observed build up of ice in WIF. Observed WIC not holding TCS foods at 41F or below. WIC shall be repaired and holding TCS foods at 41F or below by 11/8/24.