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06/09/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
2-102.11 Demonstration (Pf)
The person in charge did not know the required temperatures and times for the safe refrigerated storage and cooling of foods.
Corrective action: The inspector reviewed these with the person in charge.
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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)
The front hand sink combined water temperature reached a maximum of 140°F, and there was not enough cold water to moderate the temperature to be comfortable for hand washing.
Corrective action: The person in charge agreed to service this sink.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following foods were greater than 41°F: (above the fill line in the cold-top refrigerator) cut cantaloupe (44°F), (in the left display refrigerator) cut cabbage, crema (47-48°F), (in the right display refrigerator) milk, and almond milk (46-47°F).
Corrective action: The cantaloupe was moved into the interior of the refrigerator. The display refrigerator temperatures were lowered to be at or below 41°F. The inspector advised the person in charge to limit these items to a three-day shelf life after opening/preparation to limit bacterial growth and then to discard.
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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)
The following refrigerated, ready-to-eat, time/temperature control for safety foods were not marked with a date when opened/prepared to be used or discarded within 7 days: (in the cold-top refrigerator) cut cantaloupe, cut watermelon, (in the left display refrigerator) cut cabbage, salsa, (in the right display refrigerator) milk, and almond milk.
Corrective action: The inspector had the person in charge mark these items with an opening/preparation date.
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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)
The facility did not have a food probe thermometer.
Corrective action: The inspector educated the person in charge on this requirement.
4-204.112 Temperature Measuring Devices-Functionality (C)
The two display refrigerators did not have functioning thermometers.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several sauces and liquids and grated parmesan cheese on the back storage shelf were not labeled with the name of the food.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The facility did not have quaternary ammonium sanitizer test strips.
Corrective action: The inspector educated the person in charge on this requirement.
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