Carms Snack Shop

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2.102.14 (A)(A) NO EMPLOYEE HEALTH POLICY ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-012(A). NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT AND PROCEDURES FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENT THAT INVOLVE THE DISCHARGE OF VOMITUS OR FECAL MATTER ONTO SUR...

PROPER DATE MARKING AND DISPOSITION

3.501.17(D)(D) MUST PROVIDE DATE MARKINGS ON ALL TCS FOODS IN COOLERS PREPARED AND HELD ON PREMISES OVER 24 HOURS, INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4.102.11(A)(2) MUST DISCONTINUE USING GROCERY BAGS TO STORE FOOD IN, INSIDE THE WALK-IN COOLER, INSTRUCTED TO USE FOOD GRADE BAGS INSTEAD, AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4.501.11(A) MUST PROVIDE ADDITIONAL SINK STOPPER FOR 3-COMP SINK. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6.201.11 MUST CLEAN DEBRIS AND DIRT FROM FLOOR IN BASEMENT. INSTRUCTED TO MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CHIPPING RAW WOOD STORAGE SHELVES REAR PREP AREA, INSTRUCTED TO RESEAL,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MISSING FLOOR TILE REAR PREP AREA, INSTRUCTED TO PROVIDE,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAKING FAUCET AT ONE COMPARTMENT SINK FRONT PREP AREA, INSTRUCTED TO REPAIR,

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CHIPPING RAW WOOD STORAGE SHELVES REAR PREP AREA, INSTRUCTED TO RESEAL,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MISSING FLOOR TILE REAR PREP AREA, INSTRUCTED TO PROVIDE,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAKING FAUCET AT ONE COMPARTMENT SINK FRONT PREP AREA, INSTRUCTED TO REPAIR,

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

SMALL LIVE FLIES (OVER 10) NOTED IN FRONT DINING AREA ON WALLS. INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND CONTACT PEST CONTROL SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

SINGLE SERVICE UTENSILS IMPROPERLY STORED. INSTD TO STORE HANDLE UP.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS AT FRONT PREP AREA STAINED WITH DEEP, DARK GROOVES. INSTD TO REPLACE/REPAIR AND MAINTAIN CUTTING BOARDS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SMALL HOLES NOTED IN WALL BEHIND EXPOSED HANDSINK IN REAR. INSTD TO SEAL SAME.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STOCK ON FLOOR. INSTD TO ELEVATE 6 INCHES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP WITH HANDLE IMPROPERLY STORED IN ICE (LAYING IN ICE). INSTD TO STORE PROPERLY.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO MEET PROPER REQUIREMENTS, RECORDS, LOGS AS REQUIRED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

STOPPERS MISSING FOR 3-COMPARTMENT SINK. PROVIDE SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMETER MISSING FOR FOOD HANLDERS. (ONLY STEM THERMOMETER THAT READS 50F AND ABOVE ON SITE). PROVIDE PROPER METAL STEM THERMOMETER TO BE ABLE TO MONITOR PROPER COLD TEMPERATURES OF 40F OR BELOW.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. CUT TOMATOES-46.4F, SLICED HAM-48.1F, SLICED TURKEY-46.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND/OR HELD AT 40 DEGREES OR BELOW. CRITICAL VIOLATION 7-38-005(A). 2LB VALUED AT $30 DISC...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEES WASHING AND RINSING MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK(3RD COMPARTMENT BEING USED AS AHOLDING UNIT FOR EQUIPMENT WHILE IT DRIES). INSTRUCTED TO SET UP ALL 3 COMPARTMENTS IN THE SINK TO PROPERLY WASH, RINSE, AND SANITIZE . CR...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

ALL SINGLE-SERVICE UTESNSILS MUST BE PROPERLY STORED IN CLEAN CONTAINERS INVERTED WITH HANDLES UP OR OUT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE CABINET INTERIORS OF DEEP FRYERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS ALONG THE BASES UNDERNEATH THE REFIGERATED PREP AREA IN FRONT FOOD AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE VENTILATION HOOD ABOVE THE STOVE IN THE REAR PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST INSTALL AN EXPOSED HAND SINK IN THE REAR PREP AREA.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30-35 LIVE SMALL FLIES IN THE FRONT PREP AREA INSIDE THE 1 COMPARTMENT SINK,IN THE REAR PREP AREA, IN THE DINING AREA AND IN THE EMPLOYEE WASHROOM. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AN...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE VENTILATION HOOD ABOVE THE STOVE IN THE REAR PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST INSTALL AN EXPOSED HAND SINK IN THE REAR PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

SOME DUST ON VENTS ABOVE COOKING EQUIPMENT IN FRONT PREP AREA; REMOVE. CLEAN BOTTOM SECTION OF FRYER.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST PROPERLY STORE SPOONS AT ITALIAN ICE STATION WITH THE HANLDES UP TO PREVENT CONTAMINATION UNTIL USED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR LEAKY PIPE UNDER 3COMP SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE TEMPORARY COOLER FOR THE FESTIVAL IS DIRTY AND NEEDS TO BE WASHED, RINSED AND SANITIZED PRIOR TO USE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. THE DUCT IN THE REAR STORE ROOM HAS EXPOSED INSULATION, RESEAL THE EXPOSED INSULATION.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. KEEP THE ICE SCOOP OUT OF THE ICE MACHINE BIN AND STORE THE SCOOP IN A SANITARY HOLDER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Wash, rinse and sanitize the dirty ice machine door in detail.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Seal the gaps in the baseboards where the gas lines and switch plates go into the walls.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.