07/07/2022
Inspection, Routine
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02 - Foodborne Illness Risk Factors |
Certified Food Protection Manager |
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility could not provide a Certified Food Protection Manager certificate.
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10 - Foodborne Illness Risk Factors |
Adequate handwashing sinks properly supplied and accessible |
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Rubber gloves were observed hanging over the basin of the hand sink.
Corrective Action: An employee removed the gloves. The inspector educated the person in charge to maintain the hand sink so it is always available for use.
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15 - Foodborne Illness Risk Factors |
Food separated and protected |
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw, shelled eggs were observed stored over lettuce in the two-door standing refrigerator.
Corrective Action: An employee moved the eggs.
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16 - Foodborne Illness Risk Factors |
Food contact surfaces; cleaned & sanitized |
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The concentration of sanitizer after the final rinse at the dish machine measured less than 50 ppm residual chlorine.
Corrective Action: The person in charge put in a service request with their provider and setup the 3-compartment sink for manual warewashing.
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35 - Good Retail Practices |
Approved thawing methods used |
Inspector Comments:
3-501.13 Thawing (C)
Still-frozen raw meat was observed thawing in stagnant water on the food prep table.
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