Sun in My Belly

Inspector notes: Observed several bust containers stored on rusted shelf stacked wet. Discussed with PIC that all dishes shall air dry completely before stacking.

Inspector notes: Observed multiple shelves unclean with food accumulation and rust. Observed interior of coolers with accumulation of food and rusted. Observed plastic air curtain near outside storage area unclean to sight and touch. CA: All surfaces shall be cleaned regularly and by sight and touch to prevent build up.

Inspector notes: Observed floor unclean in main kitchen. Observed floors unsealed in front food service area. Observed walls unclean and unsealed near the 3 compartment sink. 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. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cle...

Inspector notes: Observed food debris present in the handwashing sink located in the main kitchen, indicating that the sink is being used for purposes other than handwashing. Violation: Handwashing sinks must be used exclusively for handwashing to prevent contamination and maintain proper hygiene. Corrective Action: The sink was cleared of debris and the employee was instructed to use it only for handwashing.

Inspector notes: Observed an employee with fingernail polish and/or artificial nails working with exposed food without wearing gloves. Violation: Employees must keep fingernails clean and trimmed to no longer than the tips of the fingers. Additionally, unless wearing gloves in good repair, employees may not wear fingernail polish or artificial nails when handling exposed food to prevent contamination. Corrective Action: Employee was instructed to either remove nail polish/artificial nails or wear gloves when handling exposed food. Employee put on gloves

Inspector notes: Observed pink and black slime buildup inside the ice chute of the ice machine, a food-contact surface that directly impacts the safety of ice served to customers. Violation: All equipment food-contact surfaces and utensils must be clean to sight and touch. Slime buildup is an indicator of inadequate cleaning and potential microbial contamination. Corrective Action: The ice machine must be thoroughly cleaned and sanitized before being returned to service. Ice currently in the unit should be discarded. Facility was actively removing ice from ice machine to clean/sanitize Proper maintenance and cleaning frequency were discussed with the Person-in-Charge (PIC).

Inspector notes: Observed excessive black debris on the spout of the Igloo ice machine used to dispense water for customer use. The spout is considered a food-contact surface and must be maintained in a clean and sanitary condition. Violation: Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination of food and beverages. Corrective Action: The employee cleaned and sanitized the spout during the inspection. Proper cleaning frequency and maintenance procedures were reviewed with the Person-in-Charge (PIC).

Inspector notes: Observed equipment and utensils stored as clean with visible food debris on the food-contact surfaces, indicating improper cleaning and storage practices. Violation: All equipment food-contact surfaces and utensils must be clean to sight and touch prior to use and storage. Corrective Action: The employee voluntarily removed the soiled equipment and utensils from the clean storage area.

Inspector notes: Observed encrusted food residue on the blade of the can opener, a food-contact surface Violation: Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination of food. Corrective Action: The can opener was removed from use to be properly cleaned and sanitized. Proper cleaning frequency for frequently used utensils was reviewed with the Person-in-Charge (PIC).

Inspector notes: Observed dish machine chlorine sanitizer concentration below the required minimum strength of 50 ppm during inspection. Violation: Chlorine sanitizer in dish machines must be maintained at a concentration of at least 50 ppm to ensure effective sanitization. Corrective Action: The dish machine was taken out of service until repairs are completed and sanitizer concentration meets requirements. The Person-in-Charge (PIC) was instructed to have the dish machine serviced immediately and to verify sanitizer levels before resuming use.

Inspector notes: Observed an employee rinsing equipment in the front handwashing sink located in the area where coffee beverages are prepared. This sink is designated for handwashing only. Violation: A handwashing sink may not be used for purposes other than handwashing, to prevent cross-contamination and ensure proper hand hygiene. Corrective Action: The employee was instructed to cease using the handwashing sink for equipment rinsing.

Inspector notes: Observed an employee slicing vegetables outside the exterior of the restaurant, exposing unpackaged food to potential environmental contamination. Violation: During preparation, unpackaged food must be protected from environmental sources of contamination, including dust, pests, and other outdoor elements. Corrective Action: The vegetables were discarded due to potential contamination. Reviewed proper food preparation location requirements and food safety practices with the Person-in-Charge (PIC).

Inspector notes: Observed the facility storing large equipment in the exterior back area of the restaurant, which is also used for storing chemicals and other related materials. Concern: Storing equipment in areas designated for chemicals can pose a risk of contamination to food and food-contact surfaces and storing on the exterior of restaurant does not prevent clean equipment from contamination. Recommended Action: clean equipment must be stored to prevent contamination

Inspector notes: Observed residue buildup on nonfood-contact surfaces, including: Exteriors of multiple containers with accumulated food debris Bottom interior of the oven Top of the dish machine Interior shelving of reach-in coolers Violation: Nonfood-contact surfaces must be clean and maintained to facilitate proper sanitation and prevent contamination. Corrective Action: Discussed with the Person-in-Charge (PIC) the need for routine cleaning and maintenance of all nonfood-contact surfaces to ensure cleanliness

Inspector notes: Observed employee personal cups, bags, and electronics placed throughout the main kitchen on sinks and counters. Violation: Areas designated for employees to eat, drink, use tobacco products, and handle personal items must be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Corrective Action: All personal items were removed from food preparation and food-contact areas. Reviewed proper employee personal item storage and designated break area requirements with the Person-in-Charge (PIC).

Inspector notes: Observed live flies throughout the main kitchen and dishwashing area, indicating a pest control issue. Violation: The presence of insects, rodents, and other pests must be controlled to minimize their presence on the premises and prevent contamination. Corrective Action: Discussed with the Person-in-Charge (PIC) the need to implement effective pest control measures, including contacting a licensed pest control service and improving sanitation and structural maintenance to reduce pest attraction.

Inspector notes: Observed one live German cockroach in the main kitchen. Violation: The presence of insects, rodents, and other pests must be controlled to minimize their presence on the premises and prevent contamination. Corrective Action: Discussed with the Person-in-Charge (PIC) the immediate need to implement effective pest control measures, including contacting a licensed pest control service and improving sanitation and facility maintenance to eliminate pest habitats.

Inspector notes: A handwashing sink was being used for other purposes other than handwashing. Observed dirty equipment/utensils stored in the hand sink in pastry. Discussed hand sink is for hand washing only. Dirty equipment was removed from hand sink. Sink was cleaned

Inspector notes: Observed potentially hazardous food thawed in an improper manner. Observed Mac and cheese thawing at room temperature on a cooling rack in main kitchen. Discussed proper thawing methods with manager. Mac and cheese was placed in walk in cooler to thaw

Inspector notes: The most current inspection report is not prominently displayed in public view, within 15 feet of the entry in an area where it can be read at a distance of one foot away. Observed inspection report posted hidden behind a shelving unit with containers stacked in from of report. 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.