| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/07/30 |
Risk Category 1 |
Risk Factor |
Time as a Public Health Control |
The tapioca for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. |
Discard time/temperature control for safety (TCS) food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour |
Corrected |
| 2018/07/30 |
Risk Category 1 |
Risk Factor |
Certified Food Protection Manager |
This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. |
By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge an |
|
| 2018/07/30 |
Risk Category 1 |
Risk Factor |
Equipment - Non-TCS Food Contact Surfaces and Utensils |
The interior surfaces of the ice machine which is in contact with non-time/temperature control for safety (TCS) food (ice) were observed soiled. |
Clean the surface of ice machine at any time when contamination may have occurred, or per manufacturer specifications. |
|
| 2017/08/21 |
Risk Category 1 |
Routine |
Person in Charge - Assignment of Responsibility |
The person in charge was not available at the time of inspection. |
The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. |
|
| 2017/08/21 |
Risk Category 1 |
Routine |
Food Storage Containers - Identified with Common Name of Food |
Food storage containers or working containers of food ingredients that have been removed from their original containers are not labeled to identify the contents. |
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liqu |
|
| 2017/08/21 |
Risk Category 1 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
Wiping cloths improperly stored between use. |
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. |
|
| 2017/08/21 |
Risk Category 1 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
items in low boy prep unit (63) cold holding at improper temperatures |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. |
|
| 2017/08/21 |
Risk Category 1 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the low boy prep unit. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2017/08/21 |
Risk Category 1 |
Routine |
Cloths - Wiping Cloths, Air-Drying Locations |
Wiping cloths that were laundered on site were observed air-drying on a rack by back door near restrooms. |
Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen |
|
| 2017/07/19 |
Risk Category 1 |
Routine |
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