| 10-23-2019 |
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114365, 114365.5, 114381, 114381.1 114381.2, 114387, 114390)
| 2.00 |
Pay the required annual permit fees. Renewal fees for existing permits for each calendar year are assessed and due in January of each year.
For purposes of enforcement, an enforcement officer may, during the facility's hours of operation and other reasonable times, enter, inspect, issue citations to, and secure any sample, photographs, or other evidence from a food facility or any facility suspected of being a food facility, or a vehicle transporting food to or from a retail food facility, when the vehicle is stationary at an agricultural inspection station, a border crossing, or at any food facility under the jurisdiction of the enforcement agency, or upon the request of an incident commander. It is a violation for any person to refuse to permit entry or inspection, or interfere with the performance of the duties of an enforcement officer, including making verbal or physical threats or sexual or discriminatory harassment.
Close the facility until a permit is obtained from the Division of Environmental Health.
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Observed lack of the current year's health permit being posted within the facility. Ensure that the current valid health permit is posted within the facility.
Also ensure all staff are aware of the location of a copy of the most recent snack stand inspection report (paper or electronic), and that a copy is available for review during all hours of snack stand operation by any customers who may request to see it.
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0109 RETAIL MARKET<300 SQ FT/PREPK NPHF (HM2)
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| 10-23-2019 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 0.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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NOTE: Observed a new household grade refrigerator / freezer unit has been installed at this site in addition to the chest freezer previously used for novelty items.
**CONDITIONAL APPROVAL** for the household grade refrigerator / freezer unit to be used at this location as long as:
- the unit is correctly maintaining temperatures in all parts of unit at or below 41ºF at all times (keep an accurate commercial grade thermometer in this unit)
- the unit is kept in a clean, well maintained, and fully functional condition
- the unit is only used for the storage and sale of commercially prepackaged snack and beverage items that are served to customers still in the original sealed commercial packaging (no open food or beverage handling by staff)
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0109 RETAIL MARKET<300 SQ FT/PREPK NPHF (HM2)
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| 10-23-2019 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
| 0.00 |
Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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NOTE: before opening for 2020 season, ensure all soap dispensers at the three potential handwashing locations are filled, the paper towel dispensers / hand blower dryers are correctly functioning / filled, and warm water (100-108ºF) is available at all three handwashing locations, including in the restrooms (locker rooms) used by staff who sell / serve snacks at the snack stand.
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0109 RETAIL MARKET<300 SQ FT/PREPK NPHF (HM2)
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