JOHNNY V'S

EHS observed a box of insulated cups and five individual sleeves of insulated cups stored on the floor next to the office door. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

EHS observed a brown substance when wiping an interior surface of the ice machine. 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.

Observed nuzzle within soda machine with residue build up. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their conten.

Observed male and female bathroom water temperature unable to reach at 85F. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf Corrective action: PIC attempted to re-establish hot water in the bathroom but was unable. PIC contacted plumber during inspection.

EHS observed chilli, pickles, diced onions, and sausage patties uncovered in REF under prep top. (iv) 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; PIC covered food. This was COS.

EHS observed a household only microwave. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. Informed PIC to purchase a food-grade/NSF microwave. This must be corrected by 04/16/25.

EHS observed facility's need to clean inside REF and splash guard for prep top unit on make line. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to clean these items at a frequency to avoid build up. This must be corrected by 04/16/25.

EHS observed food build up at bottom of freezer in main kitchen. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to clean reach in freezer. This must be corrected by 04/16/25.

Observed facility lacking pest control records. PIC informed EHS that arrow treats facility but provides no records. (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Informed PIC to ask arrow to leave a pest control record. This must be corrected by 09/23/24.