Vovomeena

Inspector notes: No Certified Food Protection Manager (CFPM) available at time of inspection. PIC reported their certification recently expired. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed establishment selling fresh orange juice squeezed in-house in to-go cups with no 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; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed dishes being actively washed in a mechanical ware washing machine outputting a 25ppm concentration of chlorine sanitizer. Informed PIC that the machine needs to dispense 50-100 ppm of chlorine to properly sanitize dishes. PIC primed the machine. Upon rerunning, the machine dispensed a 50ppm concentration. Instructed PIC to run the dishes that had previously been done through the machine to be properly sanitized. All food contact surfaces were properly sanitized at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection

Inspector notes: Observed a tub of cooked whole potatoes cooling on a rack in the back storage room with an internal temperature of 93*F. PIC informed that they had been cooling for just under an hour. Informed PIC that cooling needs to be conducted under refrigeration. Discussed the importance of meeting cooling parameters with PIC. Instructed PIC to separate the potatoes into shallow containers and lace them in the cold unit. The potatoes were transferred into shallow pans and placed into the freezer at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed dishwashing employee drying the clean dishes with a towel. Informed PIC that all dishes must be allowed to air-dry before being put away and may not be dried with a towel. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed establishment using time as control for in-house cooked strawberry jam, dairy butter, dairy creamer and in-house cooked Hollandaise sauce, items properly time stamped but written policy observed not present at time of inspection. Developed a time as control written policy with PIC on-site 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: Observed unlabelled working containers containing chemicals in warewashing area. PIC labelled working containers at time of inspection. Working containers containing chemicals shall be properly labeled with common names to ensure chemicals can be properly identified within a food establishment. Discussed with PIC that chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination