Observation: TCS (temperature control safety) foods not h cold holding 41F or below: raw tune 43F; CDI: Operator moved TCS food to 1 door refrigerator holding at 38F. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
36.
Observation: Thermometers were not available in all refrigeration units. Ensure all refrigerators have an operable thermometer that can measure air temperatures.
4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Core;
0.5
47.
Observation: Gasket on the prep refrigerator is in poor repair; 3 door reach in and prep refrigerator are unable to maintained temperature of 41F or below. All equipment must be maintained in good repair.4-501.11; Core;
0.0
General Comments
General Comment: Plan for replacement of can opener blade; lid for food processor and bags for juice machine.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Repeat.
1.0
General Comments
Active charcoal has been removed from establishment.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Repeat.
1.0
27.
3-202.12 ; Priority; Activated charcoal is still being used in establishment. Establishment is also using a dietary supplement called brain on that is being added to shots. FOOD may not contain unAPPROVED FOOD ADDITIVES or ADDITIVES that exceed amounts specified in 21 CFR 170-180 relating to FOOD ADDITIVES, generally recognized as safe or prior sanctioned substances that exceed amounts specified in 21 CFR 181-186, substances that exceed amounts specified in 9 CFR Subpart C Section 424.21(b) Food ingredients and sources of radiation, or pesticide residues that exceed provisions specified in 40 CFR 180 Tolerances for pesticides chemicals in food, and exceptions. CDI: REHS will follow up with Supervisor and State about items.
0.0
38.
6-501.111; Core; Fruit flies throughout establishment. Seek more aggressive controls.
1.0
49.
4-602.13; Core; Cleaning needed of reach in units, refrigerators, freezer and shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
4-903.11(A) and (C); Core; Single service cups and bowls stored on the floor under bar. Single service utensils shall be stored at least 6 inches above the floor.
0.5
53.
5-501.17; Core; Cover needed on trash can in unisex restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
6-301.12; Priority Foundation; No paper towels at handwashing sink next to 3 comp. Each handwashing sink shall be provided with paper towels or another hand drying device. CDI: Paper towels replaced.
1.0
41.
3-304.14; Core; Quat sanitizer weak in buckets. Maintain sanitizer at correct concentration.
2-501.11; Priority Foundation; No clean up plans. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI: Plan provided.
0.0
10.
5-205.11; Priority Foundation; Forks stored in handwashing sink upon REHS entry. A handsink shall not be used for purposes other than handwashing. CDI: Forks moved.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Tuna, salmon and boiled eggs inside reach in unit 50F. TCS foods shall be maintained at 41F or less. CDI: Items inside reach in were prepped this morning so items moved to refrigerator. Repeat.
3.0
44.
4-903.11(A), (B) and (D); Core; Blender container stored on outside of prep sink being exposed to handsink water splash. Utensils shall be stored where they are not exposed to splash, dust or other contamination.
0.5
45.
4-903.11(A) and (C); Core; Single service items are being stored on the floor due to inadequate storage space. Single service items shall be stored at least 6 inches above the floor. PIC stated items are stored in a separate storage space off site. REHS recommends storing all single service items onsite.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Activated charcoal used as food additive in juices. Researching approval status of this product. 4-drawer cold-hold unit not functioning, but repair has already been scheduled for today.
