Minute Liquor Store

Inspector notes: Observed dark yellow, brown, and black discoloration and build up on the wall, ceiling, and pipes to the left of the ventilation hood. Observed a tabletop fryer being used at time of inspection to the left of the fryer. Discussed with PIC that this equipment needs to be used underneath a vent hood. PIC removed the fryer and setup a stove top fryer underneath the ventilation hood at time of inspection. Discussed the importance of fumes, grease, and condensation being properly ventilated through the hood system. Instructed PIC to clean the wall, ceiling, pipes, and surrounding areas so that they are kept free of residue and debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: No Certified Food Protection Manager was available onsite at time of inspection. PIC stated that their certificate expired. Informed PIC that at least one-person onsite needs to have a valid Food Protection Manager Certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed the faucet for the prep sink missing. PIC stated that a faucet was removed from the prep sink to replace the faucet on another sink in the establishment. Informed PIC that all plumbing needs to be in good repair at all times. Instructed PIC to replace the sink faucet prior to next routine inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed the small prep cooler used to hold numerous TCS foods having an ambient temperature of 57*F using min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection will be conducted within 10 days

Inspector notes: Observed in house salsa being stored in plastic containers that used to house cheese from a manufacturer. Single-use food containers are intended for single-use and may not be re-used for storage of food

Inspector notes: Observed refried beans sitting at room temperature and having an internal temperature of 97*F. Employee states it had been left out for about 30 minutes. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed the plumbing below the 3 compartment sink leaking water at the time of inspection. Person in charge states they will get it fixed as soon as possible. All plumbing must be maintained in good repair at all times