TRIPLE S FOOD STORE health score and inspection history

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) // Hot water knob on 3 compartment sink is leaking water.

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. // WI cooler fans are soiled with residue. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours. // Interior of microwave is soiled with debris and residue.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // Handwashing sink next to the 3 compartment sink does not have hot water. PIC stated that he has had a plumber come out with all the materials but that the plumber stated he would come back later to fix it.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. // RI gaskets throughout the establishment are torn and soiled.

3-201.11(B) Cease the service, sale, or use of food prepared in a non-permitted facility (such as a private home). // Chicken salad made by A Million Flavas who is unpermitted is being sold in the establishment. PIC stated that he was unaware that it was from an unpermitted person.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Ceiling tiles throughout the establishment are water damaged or missing. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Floors in WI cooler and throughout backroom are soiled with debris and residue.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) // Hot water knob on 3 compartment sink and drain pipe from 3 compartment sink are leaking water.

Store toxic items for retail sale below and away from food, utensils, equipment, linens, and single service/single use articles. // Chemicals are stored next to and above food items.

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. // WI cooler fans are soiled with dust and residue. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours. // Interior of microwave is soiled with food residue.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. // RI gaskets throughout establishment are torn and soiled.

Clean the 3- compartment sink. // 3 compartment sink is being used to store a variety of drink items.

Cease using hand sinks for any purpose other than handwashing. // A variety of different drinks and cases of drinks stored in hand washing sink next to 3 compartment sink.

Provide food temperature measuring devices that are accurate to + or - 2 degrees F. // No food thermometer provided. 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions. // No chemical test strips provided.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact surfaces of equipment that are exposed to splash, spillage, or food soil. // Microwave interior with peeling surface/rusting.

Clean the 3-compartment sink. // Items stored in compartment sink.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Damaged floor tile inside walk-in cooler. Damaged ceiling tiles throughout the ice machine/utility room.