Fast Mart

Inspector notes: At the time of inspection, there was not a Certified Food Protection Manager (CFPM) present on site. The establishment shall have a CFPM on site during all operating hours to reduce the risk of food borne illness occurring

Inspector notes: Observed multiple cooked and/or prepared Time/Temperature Control for Safety (TCS) food items including a chorizo burrito, fried chicken salad, hard-boiled eggs packaged for retail sale and located in a reach-in refrigeration unit at the front of the store with insufficient labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Provide proper labeling for food items intended for retail sale by next routine inspection

Inspector notes: Food associate observed washing hands and then touching face with paper towel and then donning gloves. Another observed not washing hands for 20 seconds before drying and putting on gloves. Spoke with PIC and they spoke to associates and went over handing washing procedures. Employees rewashed hands following the procedure. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Time as a control documents were not filled out for the cooked chicken and potato wedges. Spoke with PIC and they stated that the chicken was cooked around 2pm. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: Hot water handle of the hand washing sink in the kitchen area is leaking and is in need of repair. Ensure the hot water handle is repaired by the next routine inspection. All plumbing must be maintained in good repair at all times

Inspector notes: No certified food manager on site during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: No certified food protection manager on site during inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation