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08/02/2022
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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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 |
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Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
There was no hot water available at the handsink in the service area or at the handsink in the warewashing area in the kitchen.
Corrective Action: Staff turned the hot water supply on.
6-301.12 Hand Drying Provision (Pf)
There was no paper towel available at the handsink in the service area or at the handsink in the warewashing area.
Corrective Action: Staff placed paper towel at the handsinks.
6-301.11 Handwashing Cleanser, Availability (Pf)
There was no handsoap available at the handsink in the warewashing area in the kitchen.
Corrective Action: Staff placed handsoap at the handsink.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-702.11 Before Use After Cleaning (P)
There was no sanitizer in use at the facility at the time of inspection.
Corrective Action: Staff purchased and tested sanitizer with test strips. Staff will continue to use sanitizer at the facility.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Milk in the reach in refrigerator in the service area was not date marked with an open date.
Corrective Action: Staff date marked the item.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Yogurt in the reach in refrigerator in the service area was held past the discard date of 7/27, 6 days past at the time of inspection. Fresh part skim milk cheese in the glass refrigerator in the service area was held past the discard date of 5/30, 64 days past at the time of inspection. Heavy whipping cream in the glass reach in refrigerator in the service area was held past the discard date of 6/27, 36 days past at the time of inspection.
Corrective Action: Staff disposed the items.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
Spray bottles in the service area were not labeled with a common name.
Corrective Action: Staff labeled the spray bottles.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
In use spoons were stored in stagnant water next to the cutting board by the nacho cheese.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Spoons were not stored inverted to prevent contamination.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments:
4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Single service spoons were being used to scoop condiments from containers in the service area.
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