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10/06/2022
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:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Containers were stored in the basin of the handsink across from the mop sink in the kitchen.
Corrective Action: The items were removed from the handsink.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
Cups of jello and a cantaloupe in the display case refrigerator in the service area of the kitchen were molding.
Corrective Action: Owner discarded the items and requested maintenance for the refrigerator.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
A sanitizer bucket in the service area of the kitchen by the preparation sink measured above 50PPM chlorine.
Corrective Action: Owner remade and tested sanitizer to measure at 50PPM Chlorine.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The internal food contact surface of the microwave on a table across from the 3 compartment sink was soiled.
Corrective Action: Staff will continue to wash, rinse and sanitize the surface as required.
4-702.11 Before Use After Cleaning (P)
Dishes in the preparation sink in the service area of the kitchen were not being sanitized.
Corrective Action: Inspector provided education.
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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 glass door refrigerator in the service area of the kitchen was not date marked with an open date.
Corrective Action: Staff will continue to date mark all required items.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-302.12 Food Temperature Measuring Devices (Pf)
There was no probe thermometer available upon inspection.
Corrective Action: Manager will purchase a thermometer for the facility.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking was torn on the handsink mounted to the wall next to the 3 compartment sink in the back of the kitchen.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The paper towel dispensers throughout the facility were not functioning.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-303.11 Intensity-Lighting (C)
The lights over the 3 compartment sink in the the back of the kitchen were not operating.
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