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04/11/2022
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
Paper towels were not provided at the hand sink next to the produce wash sink.
Corrective action: The person in charge refilled the paper towels.
Paper towels were not provided at the hand sink in the scullery room.
Corrective action: Discussed refilling the paper towels with the person in charge.
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water (94°F) of at least 100°F was not available at the hand sink in the men's restroom.
Hot water (72°F) of at least 100°F was not available at the hand sink in the demonstration kitchen.
Corrective action: Discussing having the hand sinks serviced so that hot water of at least 100°F is always available with the person in charge.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-202.15 Package Integrity (Pf)
Two dented cans of diced tomatoes and one dented can of crushed tomatoes were stored with wholesome cans in aisle eight.
Corrective action: The cans were moved to the dented can area.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The fan covers in the produce walk-in refrigerator were soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The ventilation fan covers in the men's and women's restroom were soiled.
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05/02/2018
Inspection, Routine
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The grill line hand sink in the demonstration kitchen was not provided with paper towels. Manager placed paper towels at the hand sink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of bleach was stored above clean dishes on the rack above the demonstration kitchen three compartment sink. The chemical was re-located to an appropriate location.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Several chemical spray bottles located under the produce room preparation table were unlabeled as to their contents. The chemicals were labeled by the manager.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A cutting board in the produce preparation area was deeply pitted.
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04/14/2016
Inspection, Routine
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was 84°F and the produce area hand sink and did not reach at least 100°F. Hot water at the produce area three-compartment sink was 91°F and did not reach at least 110°F. Cold water was not provided to the demo kitchen three-compartment sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: The small dropper bottle of bleach was unlabeled as to its contents in the produce area preparation room.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: There were several boxes of single-serve peanut butter containers stored on the floor of the demo kitchen.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: There was a small hole in the south side corner of the electric room.
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