THE PURPLE ONION health score and inspection history

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Gnats observed in and around the drink fountain area.

(A)(2) Maintain TCS food at 41 F or below.// Raw Chicken breast and Raw Chicken Skewers 47F-48F.//COS//PIC moved both items to the WI Freezer to cool prior to the end of the inspection.// Chicken was prepped 1 hour prior to the inspection.

Cease using hand sinks for any purpose other than handwashing.// Stirring Whisk used for sweet tea observed stored in the hand washing sink located in the front area.//COS//Whisk was removed from the sink prior to the end of the inspection.

(A)(2) Maintain TCS food at 41 F or below.//Raw Shelled eggs 48F.//COS//PIC voluntarily discarded.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Cooked chicken observed stored in WI Cooler without a date of prep and discard.//COS//PIC placed a date of prep on the chicken, the chicken was prepped 1 day prior to the regular inspection.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// No chlorine test strips available during the regular inspection.

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).// PIC did not have a Manager's Certification during the regular inspection.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Chili 95F.//COS//PIC reheated to 165F prior to the end of the inspection.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Handle observed stored touching ice the beverage areas.

Designate a person to be in charge and present for each shift during all hours of operation.//No PIC at the time of the regular inspection.

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Chili 89F.//COS/Employee voluntarily discarded.

Clean hand sinks as often as necessary to keep them clean.//Clean hand washing sink located next to the service sink. 5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensation leak in RI Freezer located in the main food prep area.

Keep dumpster doors closed.