SUNFLOWER RESTAURANT

THE BACK SCREEN DOOR CLOSEST TO THE DISWASHING AREA HAS SEVERAL HOLES IN THE SCREEN. PATCH SCREEN OR REPLACE. SCREENS MUST BE WHOLE TO PREVENT INSECT ENTRY.

OBSERVED A VERY LARGE BASIN OF BONELESS PORK THAWING BY THE MEAT PREP SINK, IN STANDING WATER. PROPER THAWING METHODS MUST BE USED WHEN THAWING FROZEN MEATS. RAW MEATS MUST BE THAWED EITHER UNDER REFRIDGERATION OR UNDER COLD RUNNING WATER SUCH THAT NO PORTION OF THE FOOD REACHES TEMPERATURES ABOVE 41F OR THE TOTAL TIME ABOVE 41F DOES NOT EXCEED 4 HOURS INCLUDING ALL PREP BEFORE COOKING.

THE BACK SCREEN DOOR CLOSEST TO THE DISHWASHING AREA HAS A HOLE IN THE SCREEN. PATCH SCREEN OR REPLACE SCREEN. SCREENS MUST BE WHOLE TO PREVENT INSECT ENTRY.

ISOLATED OUTER AREAS OF HOOD SYSTEM HAVE VISIBLE GREASE BUILDUP AND SHOULD BE CLEANED. AREA UNDER DISH MACHINE HAS VISIBLE BUILDUP OF DUST AND GRIME, CLEANING IS NEEDED.

OBSERVED WORKER GOING BETWEEN TASKS (DISHWASHING AND COOKING) WITHOUT WASHING HANDS BETWEEN. PIC CORRECTED STAFF AND HANDS WERE WASHED. PROPER HANDWASHING MUST TAKE PLACE BETWEEN ALL TASKS TO PREVENT CROSS-CONTAMINATION OF FOOD SERVICE ITEMS.

OBSERVED COOKED WONTONS BEING PLACED IN A CARDBOARD BOX FRESH OUT OF THE FRYER FOR STORAGE UNTIL SERVING. FOOD ITEMS MUST BE PLACED IN A SMOOTH, DURABLE, CLEANABLE STORAGE CONTAINER WHICH MUST BE PROPERLY CLEANED AND SANITIZED BETWEEN USES. CARDBOARD CANNOT BE USED DIRECTLY IN CONTACT WITH FOOD.

OBSERVED THAT SEVERAL SURFACES IN THE KITCHEN ARE NOT TO FOOD CODE STANDARD IN TERMS OF CLEANABILITY. THE CEILING PANELS IN THE KITCHEN AND PREP AREAS MUST BE CLEANABLE AND SMOOTH. CURRENTLY NON-CLEANABLE ACOUSIC PANELS ARE PLACED IN THE DROP CEILING. ALL RAW WOOD SURFACES IN THE FOOD PREP AND STORAGE AREAS MUST BE COATED IN AN EPOXY BASED PAINT TO ALLOW FOR PROPER CLEANING.

OBSERVED THAT SEVERAL CARTONS OF EGGS IN THE WALK-IN COOLER WERE NON-COMMERCIALLY OBTAINED EGGS, WITH CHICKEN DEBRIS ON THE SHELLS. PIC INFORMED INSPECTOR THAT THE EGGS WERE BROUGHT FROM HIS CHICKEN FARM AT HOME. PIC INFORMED BY INPSPECTOR THAT ONLY COMMERICALLY OBTAINED EGGS COULD BE USED IN THE ESTABLISHMENT AND THAT THE EGGS WOULD NEED TO BE TAKEN FROM THE ESTABLISHMENT.

OBSERVED BASINS OF FRIED CHICKEN KEPT USING TIME AS A SAFETY CONTROL WITH NO RECORD OF THE TIME IT WAS PLACED. ALL FOODS FOR WHICH TIME IS USED AS A SAFETY CONTROL INSTEAD OF TEMPERATURE MUST HAVE WRITTEN PROCEDURES AND RECORDS TO ENSURE SAFE CONDUCT. PIC EDUCATED ON KEEPING TIME RECORDS.

OBSERVED SOME FOOD CONTAINERS ON THE PREP LINE AND IN THE WALK-IN COOLER WHICH DID NOT HAVE DATE LABELS. ALL FOODS WHICH ARE PREPED AND PUT IN A NEW CONTAINER MUST BE LABELED INDICATING THE DATE OF PREPARATION AND THE DATE OF DISCARD. PIC EDUCATED ON IMPORTANCE OF DATE MARKING.

OBSERVED SEPERATE INCIDENTS OF CONTAMINATION. OBSERVED THAT RAW GREEN BEANS WERE BEING STORED IN THE WALK-IN COOLER IN THE CARBOARD BOXES THAT RAW CHICKEN IS DELIVERED IN. CARDBOARD CANNOT BE CLEANED AND SANITIZED, AND AS SUCH, THE CARDBOARD USED IN RAW CHICKEN DELIVERY CANNOT BE RE-USED IN THE ESTABLISHMENT. A NEW, CLEANABLE CONTAINER MUST BE USED FOR STORAGE. PIC HAD STAFF DISCARD GREEN BEANS. OBSERVED STAFF USING TONGS TO MOVE RAW CHICKEN FROM THE PREP COOLER TO THE COOK SURFACE, THEN USE THE SAME TONGS TO MOVE A SERVING OF UNCOOKED LO MAIN NOODLES. PIC EDUCATED ON THE IMPORTANCE OF CROSS-CONTAMINATION PREVENTION.

OBSERVED STAFF USING GLOVES INCORRECTLY. OBSERVED STAFF USING GLOVES HANDLING SEVERAL TASKS WITH THE SAME PAIR OF GLOVES, WASHING GLOVED HANDS IN THE HAND SINK IN BETWEEN TASKS. GLOVES MUST BE USED FOR ONLY ONE TASK, REMOVED, HANDS WASHED, NEW GLOVES PUT ON. PIC INFORMED, STAFF CORRECTED ERROR BY CHANGING GLOVES AND WASHING HANDS.

OBSERVED SEVERAL PIECES OF EQUIPMENT WHICH WERE OBSERVED TO HAVE BUILDUP OF GRIME AND DEBRIS, INCLUDING BACKSPLASHES OF PREP TABLES. ALL SURFACES MUST BE CLEANED OFTEN ENOUGH TO PREVENT ANY BUILDUP OF GRIME AND DEBRIS. PIC INFORMED OF IMPORTANCE OF REGULAR CLEANING.

IMPROPER SANTITIZER CONCENTRATION OBSERVED IN MECHANICAL DISHWASHER. 0PPM CHLORINE RECORDED. FACILITY IS TO USE THE 3 COMPARTMENT SINK UNTIL DISHWASHER HAS BEEN REPAIRED AND PROPERLY SANITIZES.

FOOD MANAGER CERTIFICATION IS OUT OF DATE. AT LEAST ONE EMPLOYEE MUST HAVE THE MANAGER LEVEL CERTIFICATION FROM AN APPROVED COMPANY. 10 DAYS TO SHOW PROOF OF ENROLLMENT, 30 DAYS TO OBTAIN CERTIFICATION.

IMPROPER USE OF GLOVES OBSERVED, SWAPPING TASKS INVOLVING RAW MEATS WITHOUT CHANGING GLOVES OR WASHING HANDS. PROPER EDUCATION OF GLOVE USAGE MUST BE GIVEN TO THE STAFF.

OBSERVED BUILDUP OF DUST AND GRIME UNDERNEATH KITCHEN TABLES AND EQUIPMENT, WALLS ARE VISIBLY STAINED FROM GREASE VAPORS, AND THE BUFFET LIGHTS HAVE DUST BUILDUP. CREATE PLAN TO DEEP CLEAN THE ENTIRE RESTAURANT BEFORE NEXT REGULAR INSPECTION.

OBSERVED RAW CHICKEN STORED ABOVE RAW BEEF IN THE WALK-IN COOLER. OBSERVED RAW CHICKEN AND RAW BEEF STORED NEXT TO RAW VEGETABLES IN THE PREP COOLER WITH RAW BROCCOLI HAVING FALLEN IN THE RAW CHICKEN. ITEMS SHOULD BE PROPERLY SEPERATED AND ORDERED TO PREVENT POTENTIAL CROSS-CONTAMINATION. THE PROPER ORDER, FROM BOTTOM TO TOP, SHOULD BE RAW CHICKEN, RAW BEEF AND PORK, RAW SEAFOOD, UNWASHED RAW VEGETALES, THEN READY TO EAT FOODS ON TOP. CORRECT ALL VIOLATIONS AND CREATE WRITTEN POSTER ON WALL REMINDING EMPLOYEES OF THE PROPER ORDER OF STORAGE.

NO FOODS WHICH ARE IN THE COOLERS ARE DATE MARKED. ALL FOODS WHICH HAVE BEEN REMOVED FROM THE ORIGINAL PACKAGING AND ARE NOT USED WITHIN 24 HOURS MUST BE DATE LABELED FOR DISCARD AFTER 7 DAYS. ALL FOODS MUST BE DATED WITHIN 24 HOURS.

OBSERVED THAT NEARLY NONE OF THE FOOD STORED IN THE WALK-IN COOLER WAS COVERED. UNCOVERED RAW CHICKEN AND BEEF, UNCOVERED COOKED SHRIMP, ETC. ALL ITEMS IN STORAGE SHOULD BE COVERED AT ALL TIMES THAT THEY ARE NOT IN USE. COVER ALL FOODS WITHIN 72 HOURS.

BOTH OF THE SCREEN DOORS LOCATED ON THE BACK SIDE OF THE ESTABLISHMENT HAVE HOLES IN THE SCREENS. SCREENS MUST BE REPAIRED OR REPLACED TO PREVENT ENTRY OF INSECTS AND OTHER PESTS. ALL EXTERIOR DOORS MUST BE TIGHT FITTING TO PREVENT ENTRY OF INSECTS WHILE CLOSED. REPAIR OR REPLACE DOORS WITHIN 30 DAYS.

DUMPSTER IS IN A DEPLORABLE CONDITION, WITH RUST AND DETERIORATION ALLOWING EASY VISIBILITY INTO THE INSIDE. DUMPSTER IS ALSO NOT STORED ON A SOLID, WASHABLE PAD BUT IS LOCATED IN A PUDDLE IN THE GRASS. DUMPSTER MUST BE REPAIRED OR REPLACED WITHIN 30 DAYS AND PLACED IN AN APPROPRIATE, WASHABLE LOCATION.

OBSERVED FLOURECENT BULB IN THE KITCHEN ABOVE THE COOK AREA UNSHEILDED. ALL LIGHT BULBS THAT ARE NOT DESIGNED TO PREVENT SHATTER MUST BE SHIELDED TO PREVENT POTENTIAL ENTRY OF GLASS INTO FOOD SERVICE ITEMS. REPLACE BULBS WITH SHATTER PROOF VARIANTS OR SHIELD WITHIN 10 DAYS.