ASHLEY MACS health score and inspection history

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// No certified food safety manager with a card from JCDH on duty during operating hours.

Store between-use utensils in a container of water at 135 F or above.// Utensil scoops in water at 96F.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Poppy seed chicken hot holding at 114F. COS PIC Voluntarily discarded.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// Multiple sanitizer buckets tested around 10ppm.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Employee with long loose hanging hair in kitchen area. 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Personal drinking cup on shelving near prepping area.

Store single service and single-use articles at least 6 inches above the floor.// Several boxes of cups, lids, and plastic containers on the floor in kitchen area.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. //White cutting board on clean shelving soiled with black residue.

Label all toxic items not in original containers with the common name of the product (Pf).// Clear container of red liquid not labeled with common name of product. COS PIC Voluntarily discarded.

Post sign at all hand sinks that notifies employees to wash hands. // Various handwashing sinks without handwashing signs. (Handwashing signs provided)

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Fan covers in WI cooler soiled with dust.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Air ducts soiled with heavy dust.