| 5-30-2025 |
Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069)
| 1.00 |
Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.
Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.
Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.
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1.Observed icing buckets stored on the floor of the facility. buckets shall be stored on a pallet or at least 6in off the floor.
2. Observed that dry goods were being stored in the same storage units as butane and cleaning chemicals. including chemicals being stored above food storage. Separate all food from chemical storage.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 5-30-2025 |
Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required.
| 7.00 |
The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately.
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1. Observed staff started to touch ready to eat food and move it from surfaces when inspector entered facility. staff did not wash hand prior to touch ready to eat bagel. Bagel thrown away and staff advised to wash hands prior to touching ready to eat food.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 5-30-2025 |
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)
| 1.00 |
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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1. Observed the dry goods refrigerators (broken) had debris accumulation on the ground of the refrigerator. Increase frequency and efficacy of cleaning. remove al debris to prevent attraction of rodents.
2. Observed refrigerators in the back of the facility had not beed cleaned underneath and had accumulation of grime. Increase fequency and efficacy of cleaning.
3. Observed the ice cream freezer had a large accuulation of ice. ice is not an easily cleanable surface and shall be removed from the frezer to prevent contamination of food.
4. Observed facility had multiple pieces of equipment that were ot commercial grade. Items that are not commercial grade shall be removed and replaces with items that are.
5. Observed the handle to the gray broken dry good refrigerator in the far back corner next to the exit door had grime accumulation on the door handle. clean this unit to prevent contamination of dry goods when opening.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 5-30-2025 |
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
| 7.00 |
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
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1.Staff informed inspector they do not use sanitizer to wash dishes and only use soap and water. Staff informed that dishes must be washed rinsed and sanitized using chlorine or similar. facility
currently has a 2-comp sink. if found to continually be improperly using the sink the facility will lose its grandfathering and be required to upgrade to a 3-comp sink.
2. Observed the ice cream scoops did not have a heated source of water or continually flushing scoop to prevent contamination of ice cream between scoops. Repair this unit.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 5-30-2025 |
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
| 3.00 |
The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.
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1. Observed 2 staff did not have food handlers cards. Provide food handlers card for all staff who work with food and who do not have a food manager certificate.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 5-30-2025 |
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.
Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
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1. Observed facility had shoes stored under the dry goods area. The facility had personal candy and items stored behind the shrimp chips in the front. The store had personal items mixed with food for the facility throughout the shop including on the prep table next to the prep fridge, inside the dry good refirgerators, and mixed in with the storage throughout. Create a clear distinction between store items and personal items and label all personal storage locations.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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