EATING AMERICANA

6-1A: .04(6)(f)Time/temperature control for safety (TCS) foods in the walk-in cooler were holding above 41°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The owner stated the cooler was 41°F about an hour ago. He relocated the foods to other coolers.

15A: .05(6)(q)1&3The ambient air temperature of the walk-in cooler measured 45°F in the back and 42°F in the front. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Corrective Actions: The ambient air temperature of the front cooler is 40°F. The back cooler will no longer be used except for storing bread, and all TCS foods will be stored in the front cooler. The owner has contacted a technician to visit the store today.

13A: .02(1)(d)A score of 99 was posted in place of the actual score of 97. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

17C: .07(5)(a),(b)1,2,3There is no accumulation of debris on the flooring. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

10D: .04(7)(c)Foods stored on the shelf, preparation table, and in the storage bin without the common names. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The containers were labeled.

17C: .07(5)(a),(b)1,2,3There is an accumulation of debris on the flooring. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

1-2B: .03(3)(c)The current certified food safety certificate is not provided. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)