FRANK & FURTER'S HANDCRAFTED HOT DOGS

No probe thermometer is available for use in facility. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Cheese in top well is between 60-62F. Ambient temperature of prep unit is 45F. Per PIC, cheese was stocked in top well about 3 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Discard cheese in 1 hour. Repair unit and do not use until unit is able to maintain PHFs at 41F or below.

Shredded cheese and parmesan cheese measured between 54F - 74F inside the prep unit next to the 2nd hand sink. Ambient temperature of unit measures at 60F . Per PIC, cheese has been in unit for about 2 days. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Cheese was voluntarily discarded - see VC&D.

Food residue and debris observed under and behind equipment. [CA] Walls and/or floors in food preparation area shall be kept clean.

Front service hand sink is lacking soap; prep area hand sink is lacking paper towels and hand sink near ware washing sink is lacking soap and paper towels. Per PIC, vendor has not arrived to stock dispensers. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [SA] PIC stocked paper towel dispenser at prep area. Provide soap for other 2 hand sinks and maintain stocked.

Food safety certificate and food handler cards are not provided. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Bulk food containers are missing a label. Contents are not easily recognized. [CA] Provide a label with common name of food item.

Water temperature at 3 comp sink is 109F. Water temperature of over 120F obtained at nearby hand sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Health permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Pressurized tanks are not secure near rear exit door. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

No test strip available for chlorine sanitizer [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Standing water in the mop sink. Per employee, mop water is discarded at the floor sink of 1 compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

CO2 pressurized tank is not secured in rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Health permit is not posted [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Hand wash station near 3 compartment sink was blocked with bottle of detergents. Another hand wash station is located in close proximity. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee relocated bottles of detergents.

Heavy scratched and black substance on green cutting board. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Missing food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.