Date: 03/25/2025

Inspection Type: Regular

2. CFPM not present. All Food Manager certificates are expired. This is a repeat violation for the past four years. A CFPM is required to be on site during all hours of food preparation and service. Due to non-compliance for multiple years, you will be summoned for a compliance conference with the Food Program Manager and the Director of Environmental Health.

5. The Person in charge was unable to provide vomit and diarrhea clean up procedures upon request. ***COS Provided facility with vomit and diarrhea clean up procedures.

10. Soap was not provided to the hand sink. ***COS Soap was provided to the hand sink.

10. Paper towels were not provided at the hand sink. This is a repeat violation. ***COS Paper towels were provided for the hand sink. A Risk Control Plan was provided to the person in charge, to be filled out by owner or GM and submitted to Dawn at dgiovanetto@tchd.net by March 28, 2025. Failure to complete and submit form will result in a follow up after aforementioned date.

53. Unisex, single stall restroom found without a lid on the garbage receptacle. Any garbage receptacle in a restroom for women must have a lid. Correct by next routine inspection.

55. Observed several ceiling tiles near the soda area and in the back room to exhibit signs of water damage. Replace by next routine inspection.

Date: 08/02/2024

Inspection Type: Regular

2. The person in charge was not a certified food protection manager. This is a repeat inspection from the previous two inspections. Register employee for a Certified Food Protection Manager Course by 8/16/24. If proof of registration is not submitted to Dawn at dgiovanetto@tchd.net by 8/16/24 a follow up will occur.

10. Handsink in the back prep area had several items in it. This is a repeat violation. ***COS Removed items from the sink.

10. Paper towels were not provided at the handsink in the back prep area ***COS Provided paper towels to handsink in back prep area.

35. Hot dogs were found thawing on the counter. All thawing must occur under refrigeration, under cold, running water or as a part of the cooking process. ***COS Moved hot dogs to the walk in to continue thawing.