| 11-02-2023 |
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114365, 114365.5, 114381, 114381.1 114381.2, 114387, 114390)
| 1.00 |
Pay the required annual permit fees. Renewal fees for existing permits for each calendar year are assessed and due in January of each year.
For purposes of enforcement, an enforcement officer may, during the facility's hours of operation and other reasonable times, enter, inspect, issue citations to, and secure any sample, photographs, or other evidence from a food facility or any facility suspected of being a food facility, or a vehicle transporting food to or from a retail food facility, when the vehicle is stationary at an agricultural inspection station, a border crossing, or at any food facility under the jurisdiction of the enforcement agency, or upon the request of an incident commander. It is a violation for any person to refuse to permit entry or inspection, or interfere with the performance of the duties of an enforcement officer, including making verbal or physical threats or sexual or discriminatory harassment.
Close the facility until a permit is obtained from the Division of Environmental Health.
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This Facility was informed on June 2nd 2023 that a food permit is required to operate and that this office would be required to inspect the facility prior to stocking the shelves with food. On 11/1 the Inspector assigned to perform the new facility inspection observed the facility open and operating without a permit. The Permitting inspection was performed on 11/2 and a permit was obtained by the facility on 11/3
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0109 RETAIL MARKET<300 SQ FT/PREPK NPHF (HM2)
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| 11-02-2023 |
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)
| 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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After temping hot water at the handwashing sink inspector observed hotwater at the mop sink start at 109°F and then drop quickly to 92°F Hot Water at Mop Sink was measured at 110°F after over 10 minutes and must measure at a minimum of 120°F Repair/Correct.
Calculation done at site (based on water heater model/output observed at site and the MCDEH hot water tank calculator) indicates that current hot water tank does not meet the 25GPM minimum recommended output for a facility with 2 hand wash sinks and a mop sink.
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0109 RETAIL MARKET<300 SQ FT/PREPK NPHF (HM2)
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