| 8-30-2022 |
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
| 3.00 |
Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.
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. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
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Observed hot water at womens restroom sink where faucet is non adjustable by the user reaches a max of 112 degrees. Same type of faucet in mens restroom observed to reach max of 110 degrees. Adjust or correct such that maximum temperature does not exceed 108 degrees.
Provide tempered warm water, or both hot and cold running water at all hand washing sinks. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100ºF, but not greater than 108ºF.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 8-30-2022 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 3.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
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Observed the temperature of the mayonnaise in the front flip top cooler was measured at 51°F. Keep all cold potentially hazardous foods at or below 41°F. Per manager, the company has a "food product shelf life" chart that indicates maximum hold times for various products, and includes an SOP to relocate items to walk in cooler if temps are above 41 degrees during their required 2 hour checks.
Adjust and / or repair this unit; improve habits to keep lid of unit closed to help keep food at or below 41ºF at all times. Out of temperature items relocated to walk in cooler. Corrected during inspection.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 8-30-2022 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 1.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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Observed handwash sink on left side of front counter area fills faster than it is capable of draining. Investigate / repair so as to avoid an overflow condition.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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