BESSEMER ACADEMY health score and inspection history

Provide appropriate, readily accessible thermometer for verifying internal food temperatures. /// Internal temp thermometer not available.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. /// Hot water in the restrooms (men's and women's) reached max temp of 84F.

Keep indoor waste receptacles covered when not in continuous use and after they are filled. /// Observed filled trash cans without lids in the establishment.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Accumulation of grime and debris on the door gaskets/fixtures/wiring to equipment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors/ceiling of the facility.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). /// Designated person with food safety manager certification not available.

Store food wrapped, in packages or in covered containers to prevent contamination. /// Observed cake stored on counter without cover or overhead protection.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime an debris observed on the walls and floors of the facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Observed damaged walls and ceiling tile in the facility.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Observed grime and debris on the floors of the facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Observed damaged walls in the facility.

Provide safe, unadulterated, and honestly presented food. /// Observed sugar stored in trash bags. COS - PIC discarded sugar.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage) /// Grime and debris observed in the ice machine.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime, grease and debris observed on cook equipment.

Provide access to hand sinks at all times. /// Observed knife in the handwash sink. COS - PIC moved to the 3 compartment sink.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Observed grime and debris on the floors of the facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Damaged walls in the facility.