2: 55 This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. The owner has let their certification expire. Corrective Actions: At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.
According to the owner, they will renew their certification before the next inspection.
10: 2190 (B-D) The hand sinks near the oven and the back kitchen line are not equipped with hand soap for proper hand washing. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
10: 2190 (B-D) The hand sink in the ware washing area has a broken warm water nozzle. Provide warm water at all hand sinks at all times to facilitate proper hand washing. Corrective Actions: Provide warm water at all hand sinks at all times to facilitate proper hand washing.
56: 3200 The ventilation system is overdue for cleaning/maintenance. Tag on suppression system indicates it expired in 2022. Corrective Actions: Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge Schedule maintenance on ventilation system.
Additional Comments
Facility is still working on removing unused equipment. Several pieces of equipment have been removed since the previous inspection.
Food Temperatures
Description
Temperature
State of Food
cooked ground chicken
41 °F
Cold Holding
cooked rice
40 °F
Cold Holding
raw beef
40 °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
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
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.