Food Inspections

FOOD CORNER

Inpection Notes

Violation of Code: [511-6-1.03(2)] No PIC present at food facility. Employee referred us to owner to answer questions about food safety procedures. New Violation. 1-2B Violation of Code: [511-6-1.03(3)(a)] No CFSM posted. PIC not able to provide proof of CFSM certification. All food establishments are to have at least 1 CSFM on staff. Within 30 days must obtain CSFM statue and or provide documentation for class. New Violation. 2-2A Violation of Code: [511-6-1.03(2)(m)] Employee not aware of requirements for responsibility of reporting information about employee health and activities as they relate to diseases that are transmissible through food to PIC. New Violation. 2-2D Violation of Code: [511-6-1.07(3)(a)] Hand Sanitizer being used instead of soap. All hand washing facilities must be properly provided with hand soap next to hand sinks. New Violation. 2-2D Violation of Code: [511-6-1.07(3)(b)] Paper towels not provided next to hand washing facilities. All hand washing facilities should have hand drying provisions to fulfill proper hand washing requirements. Repeat Violation. 2-2D Violation of Code: [511-6-1.06(2)(o)] Bag of thawed chicken breast in hand sink. Hand washing facilities should only be used for washing hands. COS: Bag of chicken put in cooler to marinate. Corrected On-Site. Repeat Violation. 2-2E Violation of Code: [511-6-1.03(6)] No procedure in place for vomiting and diarrheal events on site. All facilities should have written procedure in place for employees incase of event. COS: Leave procedure with employee on site. New Violation. 3-1C Violation of Code: [511-6-1.04(1)] Mozzarella cheese found in home style refrigerator in back storage had mold growing within it. Peppers found in home style refrigerator in back storage spoiling within bag. Food should be safe and unadulterated in food facility. New Violation. 4-2B Violation of Code: [511-6-1.05(8)(a)] Kitchenware and utensils not being sanitized after washing and rinsing. 3rd compartment of sink being used for air drying these items. No bleach on-site for sanitizer. After washing and rinsing and before use food contact surfaces must be sanitized. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(h)] Chilli within outside home style cooler with no date of preparation. Foods must be marked day of preparation and if held for over 24hours should be date marked and used within 7 days of preparation. Day of preparation is counted as day 1 of 7. COS: Employee unsure when chilli was put in cooler. Discarded onsite. Repeat Violation. 11D Violation of Code: [511-6-1.05(3)(g)] No thermometer present at time of inspection. All food facilities should have thermometer on site to record minimum internal cooking temperatures to prevent serving undercooked foods. Repeat Violation. 15B Violation of Code: [511-6-1.05(3)(h),(i)] Test strips not found on food facility to test concentration of sanitizer within 3 compartment sink. All facilities should have test strips available to test sanitizer concentration. New Violation. Violation of Code: [511-6-1.07(2)(m)] Hole found beneath 3 compartment sink cabinet leading to outside. Openings should be closed to prevent possible entry of pest. New Violation. 18 Violation of Code: [511-6-1.07(5)(k)] 3 compartment sink contained roaches upon entering food facility. Facilities should have licensed/certified pest control. New Violation.

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