SNEAKY PETES HOT DOGS health score and inspection history

4-501.11(A) Maintain equipment in good repair (general).// Make table inoperable.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). JCDH 2.2 Provide food safety training for all food handlers as required.// NOV#EH16002154- no one with management food safety training available; other employee has incorrect food handler's- extended

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue accumulation on interior of make table; residue accumulation around door hinges of swing door.

Label all toxic items not in original containers with the common name of the product (Pf).// Spray bottle on shelving in back of facility, not labeled.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Black residue on exterior of make table.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth left on prepping surface, not in sanitizer water.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee donned gloves without washing hands until corrected by EHS.

Maintain the wash solution at 110 F or higher in a manual warewashing sink.// Employee actively washing dishes in 3-compartment sink with water at 89F. COS- employee refilled sink.

4-501.11(A) Maintain equipment in good repair (general).// Make table inoperable.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No one with management certification available.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee food stored near drink boxes; employee drink stored near single service items and bread.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Heavy accumulation of black residue underneath 3 compartment sink area; residue accumulation on walls in mop sink area.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Heavy grease residue accumulation on exteriors of equipment near fryers.

Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee jacket laying on top of bread rack.