Evario Events Center

** - many wet/used/cleaning cloths were observed throughout the kitchen mounded on countertops and not stored in sanitizing solution as required when not in use.

** - 2 staff members were observed using ripped or torn gloves in the kitchen areas. Please ensure that staff use gloves that are in good condition. Remove all dirty or damage gloves, handwash, then replace with fresh gloves to ensure that physical contamination of food/food related items does not occur. Please retrain staff.

** - staff personal clothing was stored on food and on food storage equipment. Please ensure all staff personal items are stored distinctly separate from all food processing and storage areas.

** - raw meat was stored and was intended for processing overtop of exposed onions (kitchen). Please designate an area for raw meat processing that does not contaminate vegetables or clean food item storage. Train staff on the importance of preventing potential cross contamination., ** - remove the unapproved bug zapper from the kitchen areas as soon as possible. Use only approved food facility fly lights.

** - overfilling of cooler inserts observed - high risk foods were stored above the fill line.

** - PHI provided instructions on setting up manual sanitizing using sinks and the QUAT sanitizer that was installed. Despite the clear instructions provided, dishware was placed into the sinks without the required sanitizer and far above the water line. Dishware must be fully submerged for a minimum of 2 minutes. Ensure that the entire dish is fully submerged - no edges or corners sticking out

** - large commercial dishwasher was 61'C max at the plate despite multiple runs, multiple thermometers (testing spatial temps), and even allowing for a booster recharge period. No chlorine was detected. There was no required means of sanitizing the dishes using the commercial dishwasher detected. Cease and desist use of the dishwasher until repair complete.

** - scoops were stored in a manner that may contaminate foods. Bowls with no distinguishable handle for dirty high touch surfaces was observed stored in direct contact with the food ingredient. Scoops with the dirty high touch handles were stored with the handles in contact with the food ingredient. Retraining required.

** - PHI requested test strips for the QUAT sanitizer installed. Staff only had chlorine test strips available (wrong test strips)., ** - PHI provided instructions on setting up manual sanitizing using sinks and the QUAT sanitizer that was installed. PHI showed the staff how to use QUAT test strips and what number to look for. Staff used the chlorine test strips (no color change) and then informed PHI that the sanitizer was strong enough. Please RETRAIN staff on the importance and procedures of using test strips and what result to look for.

** - cleaning required in/on the following areas due to a build up of grease and grime: all cook line shelving, the undersides of all cook line shelving, the wall around the unapproved bug zapper, the shelf edges on the front line, all shelving in the back storage room

** - scoops were stored in an unsanitary condition: the ice scoops were stored on dirty surfaces