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03/24/2025: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 6 |
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Warewashing machine was not able to dispense between 50 -100 ppm chlorine. Have unit serviced to dispense proper amounts. Mitigate by using the three compartment sink.
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Unable to observe Food Manager Certificate at time of inspection Have at least one employee acquire a valid Food Safety Manager certificate and send over information ASAP.
Food Handler cards are current and available.
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Observed sponges at prep and three compartment sinks. Sponges are not accepted equipment for dish washing, facility has steel wool and scrubbing pads available. CORRECTED ON SITE.
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Observed preprepared flat bread pizza's in back refrigeration unit. Informed that the facility operates on a 4-day turn over for prepped food items. Have food items labeled with prep and use by dates.
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Observed light visible from under the back door. Replace/repair door sweep.
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Observed open containers in the cold holding units at the food prep area. Have all food items sealed/covered when not in use.
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| Inspection Memo: |
Notes:
- Observed hot water at the three compartment sink to be able to reach 120*F.
- Observed sanitizer at the three compartment sink to reach 200 ppm quant.
- Observed sanitizer buckets made with tablets to be at 400 ppm quant.
- Observed hand sinks to be able to reach 100*F and be fully supplied with hand soap and paper towels.
- Observed food prep cold holding units to be under 41*F.
- Observed back prep area to be clean and clear of debris.
- Observed alcohol prop 65 consumption warnings posted in the facility.
Facility has prep sink installed in food prep area, properly connected to hot water and able to reach 120*F.
Green placard issued.
