06/30/2022
Inspection, Routine
|
09 - Foodborne Illness Risk Factors |
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
An employee was observed handling ready to eat food with their bare hands.
Corrective Action: Employee was informed that they can not handle ready to eat food with their bare
hands.
|
11 - Foodborne Illness Risk Factors |
Food obtained from approved source |
Inspector Comments:
3-201.11 Compliance with Food Law (P)
Raw beans being packaged and sold at the facility were not labeled.
Corrective Action: Owner will label all required items
|
36 - Good Retail Practices |
Thermometer provided & accurate |
Inspector Comments:
4-302.12 Food Temperature Measuring Devices (Pf)
A probe thermometer was not available at the facility upon inspection.
Corrective Action: Owner will purchase a probe thermometer for the facility.
|
38 - Good Retail Practices |
Insects, rodents, & animals not present |
Inspector Comments:
6-202.13 Insect Control Devices, Design and Installation (C)
An insect control device was hanging on the wall in the kitchen area.
|
47 - Good Retail Practices |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
Inspector Comments:
4-201.11 Equipment and Utensils-Durability and Strength (C)
A non commercial stove was being used for cooking at the facility.
|
48 - Good Retail Practices |
Warewashing facilities: installed, maintained, & used; test strips |
Inspector Comments:
4-303.11 Cleaning Agents and Sanitizers, Availability (Pf)
Sanitizer was not available for use during the course of the inspection.
Corrective Action: The inspector educated the person in charge to ensure sanitizer is always available for
use in the kitchen.
|