- Observed two bottles of chamoy being stored in hand sink. Ensure that hand sink is only used for hand washing purposes.
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11/03/2015 | 96 |
- Hand sink was storing empty bottles in sink. Ensure that hand sink is free of blockage that will ensure easy and adequate access for hand washing to occur
- Observed three compartment sink to be set up improperly. Ensure to properly follow the following steps for ware washing: 1. wash-soap and water 2. rinse-water 3. sanitize- bleach concentration of 50-100ppm CHLORINE TEST STRIPS SHOULD BE USED TO ENSURE PROPER CONCENTRAITON LEVELS
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08/10/2015 | 93 |
- Hand sink should be readily available and only used for hand washing procedures. Ensure to not store any itmes in hand sink that do not allow hand sink to be used.
- Owner did not have certification available at time of inspection. Will follow up in 10 days to ensure certificate is presentable. Ensure there is a certified food manager at all times of operation.
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01/08/2015 | 93 |
- Cold water was not available at three compartment sink. Ensure any leaks preventing faucets to be readily available are corrected in order to have both hot (up to 110 degrees F) and cold water readily available at all times for proper warewashing procedures to be followed.
- At time of inspection, a Certified Food Manager was not present at establishment. Ensure to have a certified food manager present during all hours of operation.
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01/27/2014 | 93 |
- Potentially Hazardous food not at required temperature in cooling unit. (MILK BASED GELATIN PRODUCT) 55 DEGREES F
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. KEEP ALL PERSONAL HYGIENE ITEMS(TOOTHBRUSHES ETC) OUT OF HAND WASH SINK
- 229.167 (d) (10) home made. ENSURE THAT ALL FOOD IS PREPARED IN A LICENSED KITCHEN BY METRO HEALTH. HOME MADE FOOD IS NOT PERMITTED FOR SALE IN A REGULATED ESTABLISHMENT.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.166 (c) (2)under pressure. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. ESTABLISHMENT HAS 24 HOURS TO REPAIR RESTROOM HAND SINK.
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01/16/2013 | 79 |
- Ensure only licensed pest control companies are performing pest control within the establishment. (Bug spray found next to hand wash station at time of inspection.)
- Ensure all food contact utenils are being properly stored. (Ice scoop stored on top of table at time of inspection.)
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05/02/2012 | 94 |
- The towel system at the hand wash station is not working properly.
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05/03/2011 | 97 |
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