MAS FLAVOR COMMISSARY health score and inspection history

Provide a covered receptacle for sanitary napkins in a toilet room used by females./ There is no cover on the receptacle provided.

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./ There is not a person on duty who has completed an accredited program. Continuing violation under Official Notice #EH17001824 issued 17 NOV 2025 and due for compliance 17 MAR 2026.

(B) Loosely cover or uncover food until cooled./ Wrapping was lifted during the inspection on multiple containers of cooked rice in the WI cooler to allow the food to continue cooling under refrigeration.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation./ Replace the missing hot water faucet valve on the warewashing sink.

Keep dumpster doors lids closed.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation./ Repair or replace the stripped hot water faucet valve on the warewashing sink.

Provide a utensil with a handle for serving or dispensing food./ Dispensing dry ingredients from storage bins with bowls and containers.

Keep the dumpster lids closed.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable. The permitholder shall inform employees, and persons to whom a job offer is made (conditional employees), in a verifiable manner (flyer, signed agreement, etc.) of their responsibility to report information about their health (i.e. diarrhea, vomiting, or diagnosed with a foodborne illness) as they relate to diseases that are transmissible through food.

6-303.11(C) Provide at least 50 foot candles of light in food prep and warewashing areas./ Blown bulbs in fixtures in the rear prep and warewashing area.

(B) Loosely cover or uncover food until cooled./ Wrapping was lifted during the inspection on containers of cooked chicken and meat in the prep cooler to allow the food to continue cooling under refrigeration.

3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time./ 5-gallon stockpot of onions and herbs cooked in oil, left to cool since early morning on the utility table on the cook line, and measuring 88F was voluntarily discarded. CEASE cooling TCS food at room temperature and use a rapid cooling method or combination of rapid cooling methods.

Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment./ Vomit and diarrhea clean-up procedures were requested but were not available.