Native Grill and Wings

Violations (7)

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have 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 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. PIC could not locate any written procedures for clean up of bodily fluids, no evidence of training program.

  Employee Health

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the chart provided under this section (4-501.114) within the 2013 FDA Food Code; Dish machine had no measurable chlorine. PIC added chemical which did not correct the concentration.

  Protection from Contamination

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Caulk at ware washing is black. Handsink by walk ins has grime build up and is separated from the wall with broken caulk line. Icecream dipper well faucet has broken adjuster. Water spraying at velocity so that it splatters on clean stacked ware.

  Utensils, Equipment and Vending

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  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. ice machine and side of fryers No violations observed.

  Utensils, Equipment and Vending

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3Corrected on site

  Plumbing installed; proper backflow devices

  5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Ice machine has adjacent floor sink at wall, PVC pipe wiggles around violently when water is discharge, water ends up on floor.

  Physical Facilities

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  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Soda syrup spilled on floor in back room. Mop sink has black wet growth on basin. Floor has dark grimy build up.

  Physical Facilities

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-101.11 (A) Except as specified in (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. Floor is sealed cement which is pitted throughout the front and back kitchen areas. Sealant has worn to bare cement in many areas.

  Physical Facilities