12/10/2019
Inspection, Routine
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10 - Foodborne Illness Risk Factors |
Adequate handwashing sinks properly supplied and accessible |
Inspector Comments:
6-301.13 Handwashing Aids and Devices, Use Restrictions (C)
Hand soap was available at a food preparation sink by the ice machine.
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22 - Foodborne Illness Risk Factors |
Proper cold holding temperatures |
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
A caraffe of half-and-half was 50°F at the front service counter.
Corrective Action: The product was moved into a refrigerator and cold-holding was discussed with the manager.
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28 - Foodborne Illness Risk Factors |
Toxic substances properly identified, stored & used |
Inspector Comments:
7-201.11 Separation-Storage (P)
Oven cleaner and other chemicals were stored over the clean dish drainboard of the 3-compartment sink.
Corrective Action: The chemicals were moved to a better location.
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44 - Good Retail Practices |
Utensils, equipment & linens: properly stored, dried, & handled |
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Blenders at the front service counter were stacked and nested wet.
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47 - Good Retail Practices |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C)
The exterior of the dish machine was covered in a plastic wrap.
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53 - Good Retail Practices |
Toilet facilities: properly constructed, supplied, & cleaned |
Inspector Comments:
5-501.17 Toilet Room Receptacle, Covered (C)
The restrooms were not equipped with covered trash receptacles.
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