| No violations were documented at the time of inspection. |
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3-501.16 (A)(2),(B)/TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Juices and dairy products observed at 50°F in Sanyo residential unit. Maintain time/temperature control for safety foods (TCS) at 41°F or less. Discard if held out of temperature more than 4 hours, relocate and cool rapidly if just opened from another unit. Correct By: 11-Apr-2023 |
| 4-205.10/FOOD EQUIPMENT, CERTIFICATION AND CLASSIFICATION Non-approved equipment in use. Residential Sanyo unit just purchased to replace another residential unit for holding dairy and juices. Units are not commercial units. Provide commercial food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program. When replacing units they must be commercial units. Do not hold TCS foods in residential unit until replaced. Correct By: 30-Apr-2023 |
| 4-602.13/NONFOOD CONTACT SURFACES (CLEANING FREQUENCY) The shelving above grill prep lines are not cleaned on a routine basis. Wire shelving holding breads are observed with dried on food debris. Floors in bakery and in dry storage are observed with dirt and food debris, and not cleaned routinely. Clean the non-food contact surfaces of equipment on a frequent basis to prevent accumulation of soil residues. Correct By: 11-Apr-2023 |