| 11-17-2023 |
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)
| 3.00 |
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) WOMEN'S RESTROOM: Observed the two faucets closest to the handicap stall had premixed running water measuring approximately 97 F - 98 F. The water temperature cannot be readily adjusted by the user. Repair to provide tempered water 100 F -108 F.
2) UNISEX RESTROOM: Observed the faucet had premixed running water measuring approximately 70 F. The water temperature cannot be readily adjusted by the user. Repair to provide tempered water 100 F -108 F.
3) MEN'S RESTROOM: Observed the 1st (next to the changing table), 2nd, and 4th faucets (next to the handicap stall) had premixed running water measuring approximately 97 F - 98 F. The water temperature cannot be readily adjusted by the user. Repair to provide tempered water 100 F -108 F.
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0109 RETAIL MARKET<300 SQ FT/PREPK NPHF (HM2)
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| 11-17-2023 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 1.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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CHIP AND CANDY SHELVES NEAR THE CASH REGISTERS: Observed dust accumulation on the bottom shelves. Clean.
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0109 RETAIL MARKET<300 SQ FT/PREPK NPHF (HM2)
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| 11-17-2023 |
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))
| 1.00 |
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) WOMEN'S RESTROOM: Provide a handwashing sign at the handwashing stations.
2) UNISEX RESTROOM: Provide a handwashing sign at the handwashing station.
3) MEN'S RESTROOM: Provide a handwashing sign at the handwashing stations.
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0109 RETAIL MARKET<300 SQ FT/PREPK NPHF (HM2)
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| 11-17-2023 |
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)
| 1.00 |
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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WOMEN'S RESTROOM: Observed a moisture-damaged ceiling tile with a hole above the 3rd stall from the entrance. Replace.
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0109 RETAIL MARKET<300 SQ FT/PREPK NPHF (HM2)
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| 11-17-2023 |
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381)
| 1.00 |
A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project.
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COFFEE STATION FOR LOWE'S MVPs: Observed a coffee station with a Bunn Coffee Machine, 2 regular coffee airpots/dispensers, and 3 Coffee Mate 50.7 fl oz pump liquid creamers. Facility did not obtain approval prior to operation and does not have the proper equipment to run the operation. There was no designated handwashing station with running water + soap in a dispenser + paper towels in a dispenser for employees to wash hands prior to making coffee. There was no 3-compartment sink with at least 120 F hot running water to wash the airpots and coffee machine parts (the hot water at the 1-compartment sink in the employee breakroom measured approximately 109 F). There was no sanitizer to sanitize the equipment. There were no santizer testing strips to measure the sanitizer concentration. The creamer bottles were not used per manufacturer's instructions such as not being labeled with the date of opening on the bottle. The bottles are good for 30 days only once opened.
Please cease operation immediately and contact our office for more information.
At a minimum, to operate the coffee station, provide the following:
1) A hand sink with hot (at least 100 F) and cold running water + soap in a dispenser + paper towels in a dispenser
2) A commercial 3-compartment dishwashing sink with two integral drainboards and draining into a floor sink + sanitizer + sanitizer testing strips + at least 120 F hot running water at the dishwashing sink.
* Once approved, an annual fee of $505 (PE 0101) may be added onto the health permit.
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0109 RETAIL MARKET<300 SQ FT/PREPK NPHF (HM2)
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| 11-17-2023 |
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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MOP SINK: Observed hot running water measured approximately 104 F. Repair to provide at least 120 F.
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0109 RETAIL MARKET<300 SQ FT/PREPK NPHF (HM2)
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