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1-2B: .03(3)(c)Observed facility operating with no CFSM certificate posted in public view. // The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)
Corrective Actions: CFSM certificate was printed and posted in public view. //
6-1A: .04(6)(f)Observed multiple food items not holding at 41F or below in different coolers throughout kitchen. See temperature log. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Food items discarded. //
6-1D: .04(6)(i)Observed eggs with time stamp of 6:30-10:30AM still being used at time of inspection, around 1:15PM. Person in charge altered time during inspection, but did not discard the eggs. // When using Time Control (TPHC) for a maximum of 4 hours:
1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3) foods not consumed before the discard time shall be discarded; (P)
4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Eggs were discarded. //
12B: .03(5)(i)Observed multiple employees handling food or clean dishes without adequate hair restraints. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)
Corrective Actions: Hair restraints were put on. //
13A: .02(1)(d)Facility did not have most recent inspection report posted in public view. // The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Corrective Actions: Facility posted inspection report in public view. //
All hot/cold holding temperatures were in compliance unless otherwise stated in temperature log.
NOTE: This facility uses additives - drink syrups.
NOTE: Ensure that all employee drinks or food items in coolers are stored on bottom shelf, not above any customer food items.
NOTE: Ensure that all sanitizer bucket labels are replaced when damaged or faded.
NOTE: Ensure all TCS (time or temperature control for safety) foods are kept in temperature compliance until time of prep. Do not load a cart for prep and leave items to warm past temperature of compliance.
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