Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: All potentially hazardous foods must be dated when pepped, cooked, or package is opened. Date required products.
Handwashing cleanser, availability Observation: Hand soap for kitchen hand sink is not working. Every hand sink musst be provided hand cleanser. Restocked during inspection. CORRECTED
Storage and maintenance of wet and dry wiping cloths Observation: Wiping cloth being stored on counter. Wiping cloths must be maintained in sanitizer in between uses. Store cloths in sanitizer.
Food is properly labeled Observation: Packaged scotcharo are not labeled. When food is packaged at establishment it must be labeled and it must include true name, ingredient list, quantity, and name and address of establishment. Labeled items or offer them behind counter.
Using a handwashing sink- operation and maintenance Observation: Hot water was turned off to hand sink at start of inspection. Hand sinks must be maintained for hand washing at all times. Water turned on during inspection. CORRECTED
03/16/2015
Regular
Linens- cleaning and storage Tooth picks and coffee stirrers are not wrapped or in a dispenser to protect from contamination. Single use items must be displayed and dispensed so that the food and lip contact surfaces are not contaminated. Provide wrapped item or dispenser.
Responsibilities of Permit Holder License and most recent inspection must be displayed were the public can readily view them. Post inspection and license.
Food is properly labeled Items that are packaged must have a label that includes common name, an ingredient list, name and place of business, and major allergen information. Label treats that are packaged.
Posting of a valid license License and most recent inspection must be displayed were the public can readily view them. Post inspection and license.
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