07/20/2022
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)
There was no Certified Food Protection manager associated with the facility upon inspection.
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10 - Foodborne Illness Risk Factors |
Adequate handwashing sinks properly supplied and accessible |
Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
There was no paper towel available at the hand sink next to the ice machine in the kitchen.
Corrective Action: Owner placed paper towel at the hand sink.
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22 - Foodborne Illness Risk Factors |
Proper cold holding temperatures |
Inspector Comments:
3-501.16 Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Eggs in the walk in refrigerator were at (55 degrees F) above 41 degrees F.
Corrective Action: Owner placed the eggs in another refrigerator to cool and turned down the temperature in the walk in.
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35 - Good Retail Practices |
Approved thawing methods used |
Inspector Comments:
3-501.13 Thawing (C)
Raw chicken was thawing in the preparation sink at room temperature.
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47 - Good Retail Practices |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
Inspector Comments:
4-501.12 Cutting Surfaces (C)
The can opener in the preparation area of the kitchen was soiled.
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