The Snack Den

Inspector notes: Several food items in the Open-Air Cooler #1 were observed held at 45-51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were voluntarily disposed of by the PIC at the time of inspection.

Inspector notes: The presence of pests is not controlled as evidenced by droppings observed in the back storage room corner and a cockroach observed trapped on a glue board under refrigeration. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. PIC is to ensure that pest control is increased to weekly visits, evidence of pests is routinely searched for and noted, dead/trapped pests are immediately disposed of upon findings, and facility cleaning is more frequently conducted to aid in the pest control program. (Trapped cockroach was disposed of at the time of inspection.)

Inspector notes: At the time of inspection, the Open-Air Cooler with Sushi was observed not properly maintaining proper food Time/Temperature Control for Safety (TCS) Foods Temperatures of 41 degrees Fahrenheit or below. PIC to ensure food items are minimally stocked (not double stacked and pushed back in the shelving for maximum cold holding ability).

Inspector notes: Wood is used in the construction of shelving in the back storage area where dry goods and beverages are stored. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.