18: Observed chemical bottles without label. Corrective Actions: Must label all chemical bottles.
21: Observed manager certification not available. Corrective Actions: Person in charge must obtain a food manager certification and keep easily accessible at all times.
31: Observed hand soap missing at handsink by 3 comp sink.
Observed blender device in handsink. Corrective Actions: Hand soap must be available at all handsinks.
Handwashing sinks are for handwashing only.
36: Observed sanitizer buckets not set up in the coffee prep area and in food prep area in the back. Corrective Actions: Must set up sanitizer buckets when preparing food and/or drinks.
Must store all soiled cloths in the sanitizer buckets when not in use.
47: Observed handwashing signs missing at the front handsink and employee handwashing signs in the restrooms.
Observed mop stored directly in the mop sink.
Observed food manager certification not conspicuously posted.
Observed health permit not conspiciously posted. Corrective Actions: Must place handwashing signs at all handsinks in kitchen and prep area.
Must place employee handwashing signs in restrooms.
Must hang dry mop when not in use.
Must conspicuously post food manager certification and current health permit.
Additional Comments
No comments
Observations
1.Time and Temperature for Food Safety
NA
1 Proper cooling time & temperature
Compliant
Observations
IN
2 Proper cold holding temperature (41°F/45°F)
Compliant
Observations
NO
3 Proper hot holding temperature (135°F)
Compliant
Observations
NO
4 Proper cooking time & temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
NA
6 Time as a public health control: procedures & records
Compliant
Observations
Approved Source
IN
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction