URBAN SPROUT

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post most recent inspection report. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no sanitizer test strips or device on site. Advised to acquire. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed lettuce dumped in handwash sink in main kitchen. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark spots and grooves on multiple green cutting boards currently in use. Advised to throw out and use new cutting boards they have on site. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Personal cleanliness — Inspector Note: Observed employee wearing metal bracelet while food prepping. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post most recent inspection report. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed wetstacking of multiple clean tray and dishes. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provisions at handsink in kitchen. COS- brought paper towels. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

In-use utensils: properly stored — Inspector Note: Observed failure to properly store in-use utensils. In use utensils shall be stored in a cold running water or a hot still water at 135 degrees or above. Explained in-use utensil storage procedure to the PIC.

Food stored covered — Inspector Note: Observed failure to cover food on display. Food on display shall be prevented from environmental contamination. Advised PIC to cover food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure to provide test strips for sanitizer buckets.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed yellowish oily coloration on some cutting boards. Food contact surfaces shall be cleaned and sanitized after use. Advised PIC to clean and sanitize the cutting boards.

Proper cold holding temperatures — Inspector Note: Observed failure to cold hold several TCS foods at 41 degrees. TCS foods shall be cold held at 41 degrees or below. Advised PIC to discard food.

Proper hot holding temperatures — Inspector Note: Observed failure to hot hold Tomatoe basil soup and beans soup at 135 degree. TTCS foods shall be hot held at 135 degrees or above. Advised PIC to reheat food before hot holding.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed yellowish coloration on several cutting boards in the kitchen. Food contact surfaces shall be cleaned and sanitized. Advised PIC to discard the cutting boards.