Sunshine Foodmart #8

What the inspector found

• 6-501.114 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.
• 5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels.
• 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Ambient air temperature of RI cooler was 55F. Items in cooler were between 55F-59F. COS PIC voluntarily discarded out of temp items.
• 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).//Unknown chemical in spray bottle near hot holding area. 7-202.12 Use only pesticides labeled for use in a food establishment.//Pesticides for residential use only were being used.
• 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean all vent covers to remove dust build up.
• 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).//Store owner with ServSafe was not present. JCDH 2.2 Provide food safety training for all food handlers as required.//Employees on duty did not have food handlers.
• 4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds.//Utensils were not being submerged in QUAT sanitizer solution.
• 5-205.11 Cease using hand sinks for any purpose other than handwashing.//Employee observed filling a squirt bottle of water for pizza prep at hand sink. 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.//Hand sink in back of kitchen and hand sink in employee restroom were without soap.
• 2-401.11 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 drink stored next to cooking ground beef on table.
• 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Missing drain plugs for 3-compartment sink.

As listed in the inspection report.