HOMETOWN FARE health score and inspection history

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. /// Wet wiping cloths stored on counters.

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.

Keep dumpster doors and lids closed. /// Dumpster door is opened.

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 of the facility.

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 and debris observed on the exterior of 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 of the facility.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.

(A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp 46F-48F raw beef/chicken, cooked corn, sliced cheese, feta cheese and ranch containing buttermilk. COS - PIC discarded.

5-205.15(A) Repair the plumbing system according to law. (sewage) /// The wash compartment to the 3 compartment sink is not connected and allows sewage to pass when in operation.

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.

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 and debris observed on the exterior of equipment.

Keep dumpster doors and lids closed. /// Dumpster doors opened. 5-501.113 Keep the waste-grease receptacle closed. /// Grease receptacle door opened.

Post sign at all hand sinks that notifies employees to wash hands. /// Handwash signage not available at the handwash sinks. 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) /// Leak observed at the plumbing underneath the 3 compartment sink on the sanitizing sink (right).

(B) Provide an irreversible registering temperature indicator for measuring the utensil surface temperature in hot water mechanical warewashing operations (Glass maximum registering thermometers are prohibited). /// Thermometer utilized for surface temp at the mechanical dish machine was not available.

Keep dumpster doors and lids closed. /// Dumpster door opened. 5-501.113 Keep the waste-grease receptacle closed. /// Grease receptacle opened.

6-303.11(B) Provide at least 20 foot candles of light inside equipment such as RI and under-counter refrigerators. /// Observed non functioning lights in the R.I. freezer/cooler.

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 and food debris observed on equipment.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.

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 of the facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Observed damaged cove base on the walls in the facility.