Hyppolite Family Restaurant

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 11A.Observed food being cooled by non-approved method.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: 2-2b.Observed an open beverage cup on the food preparation table next to food being prepared. The kitchen employee discarded the cup during inspection.

Proper date marking and disposition — Inspector Note: 6-2. Observed prepared TCS food not marked with date of preparation or date for disposal. The owner corrected during the inspection, placing prepared date on all food items.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed fryer baskets in disrepair.

Plumbing installed; proper backflow devices — Inspector Note: Observed hand sink wastewater backing up into the veggie and meat sinks. All sinks were observed to be directly connected to the 3 compartment sink. The owner was advised to close the establishment until the plumbing is restored for the hand sink, veggie sink, and meat sink. Establishment CANNOT OPEN until the health department gives approval to open. Repairs must be completed by March 5th.

Physical facilities installed, maintained, and clean — Inspector Note: Observed wastewater on the floors underneath the hand, veggie, and meat sinks. Observed door handle missing for the kitchen door entrance.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provisions by the kitchen hand sink. Observed red buckets stored in hand sinks.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Sanitizer solution inside of the red buckets were observed to be milky white in color and with food debris.