AIRPORT STORE health score and inspection history

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles not labeled with contents.

(A)(2) Maintain TCS food at 41 F or below.///(1)Sandwich meats tempted at 52F. Moved to WI cooler. (2) Tomatoes tempted at 51F. Moved to WI cooler.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Bottom shelf of double ovens have baked on food debris. 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.///(1)Bottom of make table cooler has food debris. (2) Gaskets of doors on make table have food debris.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.///Cloth laying in WI cooler. 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. - 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.///Sanitizer buckets not set up.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Ice scoop laying on top of ice machine.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee foods on top shelf above drinks for consumers.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.///Gnats present in dry storage and booth area.

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).///No one on premises with FSMC at time of inspection.

(A)(2) Maintain TCS food at 41 F or below.///Tomatoes tempted at 55F. Discarded.

Store food at least 6 inches above the floor.///Cupcake and Donut boxes directly on floor of WI beer cooler.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)///Several drink nozzles have significant amount of visible residue.

Keep dumpster doors and lids closed.///Sliding doors open.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light out in hood. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///(1)Hood has grease build up. (2) WI cooler fan covers have dust accumulation.

Store utensils left inside closable containers of non-TCS foods with handles above the top of the food or ice.///Sugar, rice, flour, and mill had cups or scoops without handles.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors throughout kitchen, under cook equipment and walls behind cook top have grease and black residue build up.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting board on sandwich make table showing heavy use.