Routine inspection done at temp location in mall for refresh of normal location. Permit and QR code posted. Took photo of written procedure they are using for dishwashing, as that is still occurring at normal location - back area not affected by refresh. Tommy confirmed that he talked to mall and there is backflow prevention behind wall on water line in to espresso machine. Employee restroom stocked, signage, and hot water. There was an unlabeled spray bottle with blue liquid in back laundry room, but employees state it was probably from last tenant and disposed of. There was a pink liquid in a reusable spray bottle in front that was labeled, as well as a blue liquid in an original labeled bottle in back that was from Mission House.
Food Temperatures
Description
Temperature
State of Food
Whipping cream (2/8) - Milk reach-in
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
Front reach-in
34 °F
Chest freezer
-5 °F
Hand sink Front
121 °F
Employee restroom handsink
101 °F
Milk reach-in
40 °F
Large stainless reach-in
38 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
NA
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.