Food on display is protected from contamination by consumers Observation:Donuts available for customer self-service not covered and protected from contamination. Cover was used at time of inspection.
Sanitization of food contact surfaces - before use and after cleaning Observation:Food utensils not being properly sanitized.
Manual warewashing sinks requirements Observation:Establishment currently only has 2 compartment sink for warewashing. Establishment will batch wash all utensils in short-term until new facilities are installed.
Posting inspection reports Observation:Most recent inspection report not posted.
Posting of a valid license Observation:License not posted.
Foods are cooled using appropriate methods Observation:Sausage gravy being cooled in tightly covered plastic containers.
Test kit provided and used to measure sanitizing solution concentration Observation:Establishment unable to provide test strips for checking concentration of sanitizer.
Using a handwashing sink- operation and maintenance Observation:Handwashing sink in kitchen area not in good repair. Establishment will use alternate sink for handwashing until repaired.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:Establishment unable to provide verifiable employee health policy.
Food temperature measuring devices are provided and readily accessible Observation:Stem thermometer not available.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:One cooler in kitchen area does not have thermometer.
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