The Crepe Shop

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

NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY

PROPER DATE MARKING AND DISPOSITION

3-501.18 NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION IS...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (EGGS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS AND ON SHELVE OF DRY STORAGE AREA NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED NO SPLASH GUARD BETWEEN EXPOSED HAND SINK AND PREP TABLE AT THE KITCHEN PREP AREA SINK. MUST INSTALL A WASHABLE SPLASH GUARD.

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE SHATTER PROOF BULBS OR LIGHT SHIELDS ON LIGHT FIXTURE ABOVE 1ST FLOOR PREP AREA.

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

MUST REMOVE EXCESS CONSTRUCTION MATERIALS IN BASEMENT STORAGE ROOMS, INCLUDING POWER TOOLS, DRYWALL, FRAMING MATERIALS, RODS, BOARDS, ETC. MUST STORE ALL REMAINING MATERIALS AT LEAST 6 INCHES OFF THE FLOOR.