| 11-01-2019 |
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)
| 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) DIPPIN DOTS FREEZER: Brown residue accumulation around the top freezer edge and lid gasket. Clean.
2) CABINET UNDERNEATH THE COCA-COLA SODA MACHINE: Replace the broken top cabinet hinge. The door is hanging on 1 hinge only.
3) CABINET UNDERNEATH THE COCA-COLA SODA MACHINE: Dead insect accumulation inside the cabinet. Clean.
4) WALK-IN REFRIGERATOR: Dust accumulation on the blue fan covers. Clean.
5) OUTDOOR STORAGE UNIT FOR SODA SYRUP BOXES/RACK: Dark syrup residue and plastic cap accumulation underneath the rack. Clean.
6) OUTDOOR STORAGE UNIT FOR SODA SYRUP BOXES/RACK: Backup CO2 (Carbon dioxide) tank unchained/unsecured to a rigid structure. Available chain was too short to secure the tank. Provide a proper chain.
7) WALK-IN FREEZER IN THE KITCHEN: Exposed compressor fans inside the unit. Provide a proper cover over the square hole or over the 2 fans.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 11-01-2019 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
| 0.00 |
All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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CEILING TILES IN THE SALES FLOOR AREA: Replace all damaged/brown/stained ceiling tiles.
Violation points are already on the food program establishment area (PE 0101)
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 11-01-2019 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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WOMEN'S RESTROOM: Peeling paint in the ceiling above the handwashing sinks. Repair.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-01-2019 |
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)
| 1.00 |
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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HOT HOLDING UNIT FOR CORNDOGS, HOTDOGS, BREAKFAST SANDWICHES, ETC: Thermometer was reading approximately 132 F and appeared to be stuck there. Replace the thermometer.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-01-2019 |
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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HOT HOLDING UNIT FOR CORNDOGS, HOTDOGS, BREAKFAST SANDWICHES, ETC: Food temperatures measured approximately 114 F -132 F. All food out of temperature were removed from the unit. If unit cannot maintain hot food at or above 135 F, repair or replace the unit.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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