Jupes

Inspector notes: Observed no Certified Food Protection Manager (CFPM) in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed the only hand washing sink in the bar labeled as 'hand wash sink only.' Per PIC, employees do not use the sink anymore and use the bathroom (behind a door) or back kitchen hand wash sink (behind a door) to wash hands because the bar hand wash sink floor drain does not drain well. Observed while washing hands the floor sink fill up and slowly drain for a full hand wash. Discussed that hand washing shall occur after touching money, before using gloves when handling cooked frozen pizza, after touching a barrier such as a door and before scooping ice for drinks or from the machine, pulling clean bar glasses from the sanitizer of the three compartment sink, a second hand wash is required after leaving the bathroom before handling any ice or foods, and any time contamination occurs. Discussed handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Also discussed all plumbing must be maintained in good repair at all times

Inspector notes: Observed no Certified Food Protection Manager (CFPM) in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed no Certified Food Protection Manager (CFPM) in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed a large plastic container stored in the kitchen hand sink basin. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: Observed encrusted food debris in the pizza oven and food debris on floor around the pizza oven. Per PIC the oven has not been used that day at the point of inspection. PIC immediately started to clean the pizza oven equipment. Also observed accumulation of dust, food debris and plastic throughout the bar underneath and behind the equipment. Discussed with PIC to clean at a frequency to avoid soiled debris accumulation

Inspector notes: Observed the drain of the beer walk-in at the entrance of the bar and 2 small drain pipe lines from the soda gun in the bar without a 1inch gap of air between the drain hose and the floor sink. Discussed with PIC to put a minimum of 1 inch air gap between the floor sink and any hosing or piping to the floor sink to avoid back siphoning of sewage water. Also observed at the bar three compartment sink to have a small leak of water from the piping under the sink while it is draining