FUN DEPOT

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings stored in wing prep reach in cooler not date marked. Per operator, item was prepared approximately 2 days ago. Operator date marked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance in interior.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024. Operator renewed license. Synced . License current. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food ( canned mushrooms) opened and date marked 01/22. Current date 02/05. Canned mushrooms not used within 7 days of opening.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food ( canned mushrooms) opened and date marked 01/22. Current date 02/05. Canned mushrooms not used within 7 days of opening.

Intermediate - Spray bottle containing toxic substance not labeled. Vinegar spray bottle in dry food storage room not labeled. Manager labeled. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminium pan lids stored not protected. Chef inverted the lids. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee cutting peppers with bare hands . Peppers will be used for hummus. Explained and he properly put on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51 f, as per chef less than 2 hours. Chef moved sauce to walk in cooler to cool quickly. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one hose Bibb of the splitter at mop sink.

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. Emailed one. Manager printed and put in folder. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by three compartment sink blocked by utility cart. Explained and moved the cart. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for prepared pizza at staging rack. Explained and emailed the form. Manager printed filled the form . Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice deflector and top section of the bin.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage cup stored with and above food in walk in cooler. Manager discarded the cup. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Male employee cutting peppers without any hair restraint for loose head hair. He put on hat Corrected On-Site

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Washcloth bucket quat 0 ppm. Manager changed the solution. Quat 200 ppm . Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored next to clean pizza trays and chips at cook line; operator moved to different location Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade unclean.

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

Basic - Floor soiled/has accumulation of debris-behind pizza dough maker.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. pizza station flip top cooler unclean.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust-at hand sink in kitchen.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sick next to three compartment sink

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Sink in front of pizza station.

Basic - Ice buildup in reach-in freezer.