The Leopard

Inspector notes: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf Note: Observed expired CFSM certification from 6/13/2023. PIC stated they were signed up for a class next month. PIC advised to email certificate to health department upon completion.

Inspector notes: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned:(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: Observed mold-like accumulation on chute of ice machine. PIC to wash, rinse and sanitize ice machine by end of business.

Inspector notes: CFSM certification for Sandra Campbell expired 6/13/2023. Advised PIC to take CFSM course and email certificate to the health department.

Inspector notes: Observed establishment using bleach disinfectant spray for cleaning of food contact surfaces. When tested using chlorine test strips, sample bleached out strip indicating excessively high concentration. Advised PIC that if use is continued the surface must be sanitized with a food contact surface sanitizer following application. Advised PIC to use available QAC sanitizer for cleaning food contact surfaces.

Inspector notes: Observed grease buildup on multiple non-food contact surfaces. The non-food contact surfaces of equipment must be kept free of accumulations of food residue. Advised PIC to increase cleaning frequency of equipment to prevent accumulation.