Thursday January 20th, 2022 8:56AM

Food Inspections


Inspected by: Adetayo Adewolu
Inspection Date: 12/31/2021
Inpection Notes

Violation of Code: [511-6-1.03(2)(a)-(l)(n)(o)] Manager failed to monitor the recording of key drop temperatures of TCS foods during Key drop Deliveries. (m) After Business Hours of Operations – Key Drop Deliveries. The Health Authority may allow a food service establishment to receive deliveries after the business hours of the operation, if the following criterion is found to be in compliance by the Health Authority: 1. The permit holder or person in charge of the food service establishment notifies the local Health Authority that key drop deliveries will be received after its business operating hours; Pf 2. For purposes of enforcing this Chapter, an entity performing work under contract for the establishment shall be considered to be an employee of the establishment as defined in DPH Rule 5116-1-.01(42); Pf 3. The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment complies with paragraphs 4, 5 and 6 of this subsection; Pf and 4. The entity providing the key drop deliveries shall ensure that all products are stored within the food service establishment and not left on loading docks or in an area accessible by the public. Food products shall be stored in compliance with applicable provisions of DPH Rule 511-6-1-.04 New Violation New Violation. 4-2B Observed accumulated mold debris inside the ice machine. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC will clean the ice machine at the end of the day. Repeat Violation. Remarks Dish Machine Readings: Wash cycle water temperature = 120 Degrees Fahrenheit Sanitizing cycle Chlorine concentration = 50 - 100ppm. (3) Compartment sink = 139 Degrees Fahrenheit Kitchen Hand sink = 100 Degrees Fahrenheit Male restroom Hand sink = 80 Degrees Fahrenheit. Facility has Bleach with 6.0% Sodium Hypochlorite for use as an anti Microbial agent against Norovirus. All Hand sink were stocked with hand soap and paper towels.

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