FOODFAIR health score and inspection history

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.

Provide a supply of hand cleaning liquid, powder, or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.// Observed no available hand cleaning liquid at the handwashing sink in the restroom area.// COS 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. // Observed no available paper towels at the handwashing sink in the restroom area.// COS

Store single-service and single-use articles (Boxes of Cups) at least 6 inches above the floor.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair/Replace ceiling tiles and damaged floor.// Repair damaged holes in the walls in the facility.

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.// Observed employee personal beverages stored in RI-Coolers and freezers with food product.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.// Observed hot water temperature ranging (68F-70F) at the handwashing sink near the ice slushy machine. 6-301.11 Provide a supply of hand cleaning liquid, powder, or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.//Provide hand cleaning soap at all handwashing sinks.// Observed dish detergent used instead of hand cleaning soap at the handwashing sink near the ice slushy machine.

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

Keep dumpster doors and lids closed.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Observed nonfunctional equipment throughout the facility.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair/Replace missing or damaged ceiling tiles and floors throughout the facility.