| 6-25-2019 |
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)
| 2.00 |
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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Observed front door propped open, no air curtain, flies in the facility. Maintain the facilities at all times so as to minimize the potential entry of vermin.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 6-25-2019 |
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)
No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)
Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)
Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
| 2.00 |
Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.
Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.
Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.
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(1) Observed lack of the required handwashing reminder sign being posted in the restroom. Provide. Failure to post a handwashing sign in each toilet room.
(2) Observed lack of a visibly posted notice to inform patrons that the facility is inspected by the local health department. Maintain a sign in a conspicuous location to inform patrons that the facility is inspected. (A copy of the required notice is available on the Merced County Environmental Health website). Copy provided to employee and immediately posted. Corrected during inspection.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 6-25-2019 |
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276)
| 2.00 |
Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.
Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
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(1) Observed restroom lacks a cover for the light switch near the door. Provide.
(2) Observed the door to the restroom is open, does not self close. Provide a self closing mechanism for the bathroom door, and do not prop the bathroom door open except while actively cleaning.
(3) Observed a large roll of toilet paper is on top of the restroom waste can and not in the wall mounted dispenser. Provide toilet paper in permanently mounted dispensers for sanitary dispensing purposes.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 6-25-2019 |
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
| 2.00 |
All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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(1) Observed the ambient temperature in the facility is approximately 85-90 degrees. Ventilation shall be provided to remove toxic gases, cooking odors, steam, heat, greases, vapors, and smoke from the food establishment, allow refrigeration equipment to work properly for food temperature maintenance, and to provide a reasonable level of comfort for employees. Correct.
(2) Observed the lights above the three compartment sink area lack shatterproof covers. Provide. Light fixtures in area where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 6-25-2019 |
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)
| 2.00 |
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 loose drinks, open cases, and other items sitting directly on the floor in the walk in cooler. Lowest rack on several display door areas are set less than six inches off the floor, impeding cleaning. Liquid puddling on floor, multiple areas where plastic and cardboard buildup is in progress. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor, and that the cleaning frequency is increased to prevent potential vermin attraction.
(2) Observed drinks, wiping cloths, and other items sitting directly on the floor beneath the three compartment sink. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor, and NOT in areas subject to drips or liquid leakage.
(3) Observed multiple milk crates of 'bad' or 'past date' PHF (potentially hazardous food) items being stored in multiple locations in multiple rooms of the facility. Provide a specifically designated and labeled area to hold items for vendor credit, and store items in such a way so they do not contribute to vermin attraction and such that they are not / do not become a source of potential contamination.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 6-25-2019 |
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3)
| 2.00 |
Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
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Observed lack of understanding / use of sanitizer buckets for storing / sanitizing rags used to wipe down equipment surfaces. Maintain rag buckets with an appropriate strength sanitizing solution (60 second immersion in a solution of 200 PPM for quat) for use with all wiping rags. Wiping rags, when not stored in a proper strength sanitizing solution, may only be used ONCE and then must be laundered or properly sanitized before reuse.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 6-25-2019 |
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)
| 2.00 |
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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(1) Observed lack of one inch minimum air gap between the drain lines under the three compartment sink and the rim height of the floor sink. Also observed for the drain lines going to the floor sink near the coffee urn / walk in cooler door area. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.
(2) Observed the "Y" splitter for the hose at the janitorial sink has a broken lever on the side that allows plain water to dispense. Repair / replace.
(3) Observed the goose neck faucet at the three compartment sink is significantly loose, and leaks freely. Repair / replace.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-25-2019 |
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)
| 2.00 |
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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Observed employees present at the facility lack the correct knowledge related to the proper method and frequency to wash, rinse, and sanitize both low and high risk food contact surfaces. Ensure all employees have knowledge appropriate to the work functions that may be required during their shifts, and are performing correct wash / rinse / sanitizing of all required surfaces at not less than the minimum frequencies (not less than every four hours for high risk contact surfaces, and not less than once in each 24 hour window for low risk contact surfaces). Retrain employees.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-25-2019 |
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)
| 2.00 |
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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(1) Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the designated hand washing area in the three compartment sink. Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.
(2) Observed lack of soap in the approved dispenser at the handwashing area in the three compartment sink. Keep an approved soap dispenser filled and functional at all times for handwashing purposes. Soap dispenser refilled. Corrected during inspection.
(3) Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink in the register area. Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-25-2019 |
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)
| 7.00 |
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 the hottest available water temperature at any faucet in this facility was 103ºF. Immediately cease all open food preparation. Provide hot and cold water under pressure through a mixing valve to each sink compartment. Hot water shall be at least 120ºF for proper warewashing and sanitizing. Warm tempered water may be substituted for hot and cold water at handwashing sinks. Do not resume open food preparation until the lack of hot water condition has been corrected, AND approval to resume open food prep has been received in writing from Merced County Department of Environmental Health.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-25-2019 |
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
| 2.00 |
Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.
Clean the utensils in one of the following ways:
(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.
(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.
Provide testing equipment and materials to adequately measure the applicable sanitization method.
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Observed areas of the three compartment sink that appear to be used for storage. Sinks also appear stained. When asked, staff lack the proper knowledge / have not been doing proper wash / rinse / sanitize steps on all food contact surfaces at the required frequency. Keep the three compartment sink available at all times for its intended purposes. As this is also a 'designated' handwashing location in this area, the sink CANNOT be blocked at any time. Keep this area clear, clean, and available for use at all times for handwashing, and for proper wash / rinse / sanitizing of both low risk and high risk food contact surfaces, including but not limited to, tongs, coffee pots, coffee urns, tongs, trays, spatulas, beverage nozzles, ice scoops, and any other surfaces that directly contact items consumed by customers.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-25-2019 |
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)
| 2.00 |
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 plastic 'flaps' on the back of the heated roller unit are torn / damaged, no longer meet a commercial grade smooth and easily cleanable status. Replace.
(2) Observed the three compartment sink only has one drain plug readily available for use. Provide at least three drain plugs for this sink to allow for the proper wash / rinse / sanitize steps to be conducted every four hours, as required for high risk food contact surfaces on a daily basis.
(3) Observed ice buildup in the back part of the countertop creamer dispenser is significant enough that boxes are being shoved forward and not allowing the door gasket to properly seal / keep cold air in. 'Bag in a box' creamers moved to walk in cooler. Have this unit serviced to ensure the unit is functioning correctly, and to ensure the door can properly close for PHF temperature maintenance (41 degrees or colder at all times).
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-25-2019 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 7.00 |
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 all the items in the condiment / hot dog / tornado cooler were measured at 63-70+°F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Items out of temperature by more than 10°F were voluntarily destroyed and denatured. DO NOT USE this unit until repaired or replaced.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-25-2019 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 2.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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(1) Observed syrup residue buildup on the floor in the back room below the soda syrup boxes. Improve cleaning methods / frequency to prevent the accumulation of visible residue.
(2) Observed plastic, cardboard, and other various types of debris buildup beneath, below, and behind equipment in multiple rooms and areas in the facility, including back storage areas, inside the walk in cooler, and beneath cooking and drink equipment areas. Improve overall cleaning efficacy and frequency to prevent the accumulation of visible debris and trash.
(3) Observed accumulation of food debris beneath, beside, and behind the small countertop convection type oven used to cook pizzas and wings. Improve cleaning frequency to prevent the accumulation of visible residue and to decrease potential vermin attraction.
(4) Observed buildup of powder debris around the dispenser head areas of the cappuccino machine. Increase cleaning frequency to prevent the accumulation of visible residue and to reduce the likelihood of vermin attraction.
(5) Observed residue buildup in the compartments of the three compartment sink and also in the floor sinks. Improve cleaning frequency to prevent visible residue buildup.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-25-2019 |
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
| 2.00 |
Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy.
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(1) Observed the thermometer in the condiment cooler was 'buried' in the unit at the very back of the shelf, unable to be seen by staff. Relocate thermometer to front of highest shelf, and keep/ affix thermometer in this location. Failure to have a readily visible thermometer affixed to the warmest part of the refrigeration unit.
(2) Observed some cooling units do not have readily locatable thermometers present. Provide. Have a thermometer accurate to within 2ºF or 1ºC in each refrigeration / frezer unit, as practicable. Note that product mimicking sensors placed in devices located in the warmest part of the mechanically refrigerated unit may be approved in lieu of an ambient air sensor.
(3) Observed open food prep in this facility, but staff lack a probe thermometer to verify internal food temperatures. Provide. Failure to provide an approved probe thermometer.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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