11/23/2021
Inspection, Routine
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10 - Foodborne Illness Risk Factors |
Adequate handwashing sinks properly supplied and accessible |
Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
- The hot water (71°F) at the hand sink in the front service area measured less than 100°F upon inspection.
Corrective action: Ensure hot water at all hand sinks measures 100°F or above at all times.
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28 - Foodborne Illness Risk Factors |
Toxic substances properly identified, stored & used |
Inspector Comments:
7-201.11 Separation-Storage (P)
- A chemical spray bottle was stored on a shelf above the preparation sink.
Corrective action: The person in charge moved the chemical to an approved location.
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41 - Good Retail Practices |
Wiping Cloths; properly used & stored |
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- A wiping cloth bucket was stored on the floor below the hand sink in the front service area.
- The solution in the sanitizer bucket in the front service area measured less than 200 ppm quaternary ammonium.
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43 - Good Retail Practices |
In-use utensils: properly stored |
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The scoops in the bulk food storage container in the front service area were not equipped with handles.
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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)
- Numerous clean food storage containers near the ware washing area were stacked wet.
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49 - Good Retail Practices |
Non-food contact surfaces clean |
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The door gaskets on the two-door reach-in freezer were soiled.
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