04/22/2022
Inspection, Routine
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02 - Foodborne Illness Risk Factors |
Certified Food Protection Manager |
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
There was no certified food protection manager associated with this facility.
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16 - Foodborne Illness Risk Factors |
Food contact surfaces; cleaned & sanitized |
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: Manager will purchase sanitizer for the facility.
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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)
Whip cream in the glass reach in refrigerator located in the back kitchen was at 50 degrees F.
Corrective Action: Staff turned down the refrigerator and placed the whipped cream in the large reach in.
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23 - Foodborne Illness Risk Factors |
Proper date marking and disposition |
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Breakfast sandwiches and burritos in the refrigerated pastry case were not date marked with an open or use by date.
Corrective Action: Staff will continue to date mark all required items.
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48 - Good Retail Practices |
Warewashing facilities: installed, maintained, & used; test strips |
Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
There were no sanitizer test strips available at the facility upon inspection.
Corrective Action: Manager will purchase test strips.
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