03/04/2022
Inspection, Routine
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10 - Foodborne Illness Risk Factors |
Adequate handwashing sinks properly supplied and accessible |
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand sinks in the ware washing area and front counter were obstructed with items in the basin.
Corrective action: items were removed from the hand sinks and inspector educated operator that hand sinks are only for hand washing.
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16 - Foodborne Illness Risk Factors |
Food contact surfaces; cleaned & sanitized |
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The concentration of residual quaternary ammonia in the 3 compartment sink did not reach at least 150 ppm.
Corrective action: the person in charge made a new batch of sanitizer that reached the correct concentration.
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35 - Good Retail Practices |
Approved thawing methods used |
Inspector Comments:
3-501.13 Thawing (C)
As per an employee, the facility was thawing animal products in room temperature, which is not an approved method.
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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)
The facility was not equipped with testing strips for the quaternary ammonia sanitizer.
Corrective action: the person in charge agreed to tell the store owner to purchase the strips.
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49 - Good Retail Practices |
Non-food contact surfaces clean |
Inspector Comments:
4-602.13 Nonfood Contact Surfaces (C)
The vent hood was visibly soiled with food debris.
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