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 food protection manager certificate upon request.
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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)
The back hand sink did not have accessible paper towels.
Corrective action: the person in charge unlocked the paper towel dispenser, making them accessible for use.
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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 sanitizer in the 3 compartment sink reached 150 ppm residual quaternary ammonium (needs to be 200 ppm).
Corrective action: the person in charge created a new batch of sanitizer.
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28 - Foodborne Illness Risk Factors |
Toxic substances properly identified, stored & used |
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
Hand soap in the prep sink was labeled as red whine vinaigrette.
Corrective action: the person in charge agreed to change the label of the bottle.
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