PONKO CHICKEN scored 62; newer inspection records 85

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Food protection manager

   Item 1-2B ↗

   A certified food safety manager certificate is not posted in public view.// The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

   Inspector’s full note +

   Code .03(3)(c)

   A certified food safety manager certificate is not posted in public view.// The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

   Official report · Item 1-2B ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-1B ↗

   Observed employee handle personal cell phone, then put on gloves without washing hands.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when…

   Inspector’s full note +

   Code .03(5)(c)

   Observed employee handle personal cell phone, then put on gloves without washing hands.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Gloves were discarded. Employee exited kitchen.//

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
4. 04

   Bare-hand contact with food

   Item 2-1C ↗

   Observed employee touching washed, ready-to-eat lettuce with bare hands while cutting it.// Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Lettuce was discarded.//

   Inspector’s full note +

   Code .04(4)(a)1,2,3

   Observed employee touching washed, ready-to-eat lettuce with bare hands while cutting it.// Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Lettuce was discarded.//

   Official report · Item 2-1C ↗
   No correction or repeat marker recorded.
5. 05

   Employee health reporting

   Item 2-2A ↗

   Person in charge could not demonstrate in a verifiable manner that any employees have been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Inspector’s full note +

   Code .03(2)(o)

   Person in charge could not demonstrate in a verifiable manner that any employees have been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
6. 06

   Employee health reporting

   Item 2-2A ↗

   Person in charge was not aware of all symptoms and illnesses that must be reported to (1) the person in charge or (2) the health department.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Employee was educated on reportable symptoms and illnesses.//

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Person in charge was not aware of all symptoms and illnesses that must be reported to (1) the person in charge or (2) the health department.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Employee was educated on reportable symptoms and illnesses.//

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
7. 07

   Handwashing

   Item 2-2D ↗

   Observed a large piece of equipment stored in handwashing sink at back of kitchen, making it inaccessible.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Equipment was removed from handwashing sink.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed a large piece of equipment stored in handwashing sink at back of kitchen, making it inaccessible.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Equipment was removed from handwashing sink.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
8. 08

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Person in charge could not provide written procedures for responding to vomit/diarrheal events.// A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Inspector’s full note +

   Code .03(6)

   Person in charge could not provide written procedures for responding to vomit/diarrheal events.// A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
9. 09

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed employee attempt to sanitize dishes in warewashing sink that was dispensing less than 50ppm chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Thee compartment sink was set up to manually wash, rinse, and sanitize dishes.//

   Inspector’s full note +

   Code .05(6)(n)

   Observed employee attempt to sanitize dishes in warewashing sink that was dispensing less than 50ppm chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Thee compartment sink was set up to manually wash, rinse, and sanitize dishes.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
10. 10

    Cold holding

    Item 6-1A ↗

    Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

    Inspector’s full note +

    Code .04(6)(f)

    Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.
11. 11

    Hot holding temperatures

    Item 6-1B ↗

    Observed sweet potato fries, potato fries, and chicken tenders hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was discarded.//

    Inspector’s full note +

    Code .04(6)(f)

    Observed sweet potato fries, potato fries, and chicken tenders hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was discarded.//

    Official report · Item 6-1B ↗
    No correction or repeat marker recorded.
12. 12

    Toxic substance storage and use

    Item 8-2B ↗

    Observed two chemicals in spray bottles with no label to indicate the contents of the bottle.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Bottles were labeled.//

    Inspector’s full note +

    Code .07(6)(b)

    Observed two chemicals in spray bottles with no label to indicate the contents of the bottle.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Bottles were labeled.//

    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.
13. 13

    Toxic substance storage and use

    Item 8-2B ↗

    Observed two fluid lighters stored on wire shelf above single use items.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters were moved to the bottom shelf in an approved area.//

    Inspector’s full note +

    Code .07(6)(c)

    Observed two fluid lighters stored on wire shelf above single use items.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters were moved to the bottom shelf in an approved area.//

    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.
14. 14

    Utensil storage

    Item 14A ↗

    Observed spatulas stored in 91F standing water between uses. Observed a scoop with no handle stored in rice between uses.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in…

    Inspector’s full note +

    Code .04(4)(k)

    Observed spatulas stored in 91F standing water between uses. Observed a scoop with no handle stored in rice between uses.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Water was poured out and spatulas were sent to be washed, rinsed, and sanitized.//

    Official report · Item 14A ↗
    No correction or repeat marker recorded.
15. 15

    Equipment design and condition

    Item 15A ↗

    Observed a leak coming from pipe connected to condenser in walk-in freezer. Ice accumulation is present.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Inspector’s full note +

    Code .05(6)(a)

    Observed a leak coming from pipe connected to condenser in walk-in freezer. Ice accumulation is present.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Official report · Item 15A ↗
    No correction or repeat marker recorded.
16. 16

    Equipment design and condition

    Item 15A ↗

    Observed reach in cooler at front counter area unable to maintain proper cold holding temperatures. Minimum ambient temperature was 56.5F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Inspector’s full note +

    Code .05(6)(a)

    Observed reach in cooler at front counter area unable to maintain proper cold holding temperatures. Minimum ambient temperature was 56.5F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Official report · Item 15A ↗
    No correction or repeat marker recorded.
17. 17

    Warewashing facilities and test strips

    Item 15B ↗

    Observed chemical warewashing machine dispensing less than 50ppm chlorine.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

    Inspector’s full note +

    Code .05(6)(d),(e)

    Observed chemical warewashing machine dispensing less than 50ppm chlorine.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

    Official report · Item 15B ↗
    No correction or repeat marker recorded.
18. 18

    Warewashing facilities and test strips

    Item 15B ↗

    Observed accumulation of residue on interior surfaces of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

    Inspector’s full note +

    Code .05(6)(d),(e)

    Observed accumulation of residue on interior surfaces of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

    Official report · Item 15B ↗
    No correction or repeat marker recorded.
19. 19

    Warewashing facilities and test strips

    Item 15B ↗

    Person in charge could not provide chlorine test strips for warewashing machine.// In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. (Pf)

    Inspector’s full note +

    Code .05(3)(h),(i)

    Person in charge could not provide chlorine test strips for warewashing machine.// In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. (Pf)

    Official report · Item 15B ↗
    No correction or repeat marker recorded.
20. 20

    Facility maintenance and cleanliness

    Item 17C ↗

    Observed cove base has fallen off on area below walk-in cooler door. ***SECOND CONSECUTIVE VIOLATION***.// In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)

    Inspector’s full note +

    Code .07(2)(c)

    Observed cove base has fallen off on area below walk-in cooler door. ***SECOND CONSECUTIVE VIOLATION***.// In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)

    Official report · Item 17C ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.