AFAM GOURMET CORP

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink. Manager provided during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with dust .

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager missing certificate, missing date and company of certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips on premises. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink, Manager provided paper towels during inspection. Corrected On-Site Warning

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Observed MFDV decal not displayed at time of inspection, manager displayed decal on service window during inspection. Corrected On-Site Warning

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed slicer stored on floor.