04/26/2022
Inspection, Routine
|
06 - Foodborne Illness Risk Factors |
Proper eating, tasting, drinking, or tobacco use |
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
Employee was observed drinking a beverage in the preparation area.
|
10 - Foodborne Illness Risk Factors |
Adequate handwashing sinks properly supplied and accessible |
Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
There was no hand soap available in the handsinks in the kitchen area.
Corrective Action: Owner placed soap at the handsinks.
|
16 - Foodborne Illness Risk Factors |
Food contact surfaces; cleaned & sanitized |
Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The interior on the reach in refrigerator was soiled.
Corrective Action: Staff cleaned the refrigerator.
|
39 - Good Retail Practices |
Contamination prevented during food preparation, storage & display |
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Cut tomatoes were stored in a container on the floor under the preparation area.
|
55 - Good Retail Practices |
Physical facilities installed, maintained, & clean |
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The vents above the stove were soiled.
|