GRANNY'S FAMOUS FUNNEL CAKE HAUS

OBSERVED WIPING CLOTH STORED IN SANIZITER BUCKET MEASURING AT 0 PPM. CLOTHS IN-USE FOR WIPING COUNTERS AND OTHER EQUIPMENT SURFACES SHALL BE HELD BETWEEN USES IN A CHEMICAL SANITIZER SOLUTION AT A CONCENTRATION SPECIFIED UNDER DPH RULE 511-6-1-.05(6)(n). COS- EMPLOYEE REMADE SANI BUCKET AND SANITIZER MEASURED AT 200 PPM QUAT.

OBSERVED ICE CREAM DIPPERS STORED IN BASIN OF WATER THAT MEASURED AT 130F. THE IN-USE ICE CREAM DIPPER MUST BE STORED IN RUNNING WATER OF SUFFICIENT VELOCITY TO FLUSH PARTICULATES TO THE DRAIN, OR IN A CONTAINER OF WATER IF THE WATER IS MAINTAINED AT A TEMPERATURE OF AT LEAST 135F AND THE CONTAINER IS CLEANED AT A FREQUENCY SPECIFIED UNDER DPH RULE 511-6-1.05(7)(b)3(vi). RECOMMEND INSTALLING A DIPPER WELL FOR ICE CREAM SCOOPS.

OBSERVED FLOORS THROUGHOUT THE KITCHEN TO BE IN DISREPAIR. FLOORS MUST BE IN GOOD REPAIR AND ABLE TO BE EASILY CLEANED.

INSPECTION REPORT NOT POSTED IN ESTABLISHMENT. THE MOST RECENT INSPECTION REPORT MUST BE POSTED IN CLEAR VIEW OF THE PUBLIC, LOCATED WITHIN 15 FT OF THE ENTRANCE, WITHIIN 5-7 FT OFF THE GROUND.

THE TWO OVENS BY THE ICE CREAM STATION WERE OBSERVED TO HAVE A SEVERE BUILDUP OF BURNED DEBRIS AND OILS. BOTH OVENS SMOKED WHEN OPENED. ALL FOOD BUILDUP MUST BE REMOVED AND ALL FOOD SERVICE EQUIPMENT MUST BE CLEANED WITH SUFFICIENT FREQUENCY TO PREVENT BUILDUP OF ALL DEBRIS AND GRIME. NO SANITIZER APPEARS TO BE LOCATED ON SITE FOR WAREWASHING OR SANITIZING OF EQUIPMENT. SANITIZER MUST BE PRESENT ON SITE AT ALL TIMES AND MUST BE USED DURING ALL CLEANING.

CFSM NOT ON SITE, DUTIES OF CFSM IN SERIOUS NEGLECT. SEE ALL FOLLOWING VIOLATIONS, INCLUDING LACK OF SANITIZATION OF EQUIPMENT AND UTENSILS. CFSM MUST CREATE POLICY AND TRAINING TO ENSURE THAT ALL FOOD SERVICE REGULATIONS ARE BEING FOLLOWED IN THE ESTABLISHMENT.

HANDWASHING SINK WAS FOUND BY INSPECTOR TO HAVE A SANITIZING BUCKET SITING IN BASIN. HANDWASHING SINK WAS COVERED IN DEBRIS LEAVING IT IN A LESS-THAN ACCEPTABLE STATE OF CLEANLINESS. ALL HANDWASHING SINKS MUST BE CLEAN AND USED EXCLUSIVELY FOR HANDWASHING.

NO FOODS OR PORTIONS PREPARED ON SITE HAVE DATE LABELING. ALL BATCHES OF BATTER MUST BE DATE LABELED AS TO THE DATE OF PRODUCTION, AND ALL CUPS OF SAUCE/CHEESE MUST BE DATE LABELED AS A BATCH IN THE CONTAINER THAT HOLDS THEM.

THE FOOD PREP SINK CANNOT BE USED FOR ANY PURPOSE OTHER THAN WASHING FRUITS AND VEGETABLES. OBSERVED THE PREP SINK FILLED WITH NON-PRODUCE ITEMS. SINK MUST BE KEPT CLEAN AND CLEAR FOR IT'S DESIGNATED PURPOSE.

INSPECTION REPORT DOES NOT SEEM TO BE POSTED ANYWHERE IN THE ESTABLISHMENT. THE MOST RECENT INSPECTION MUST BE POSTED IN CLEAR VIEW OF THE PUBLIC, BETWEEN 5-7FT OFF THE GROUND, READABLE WITHIN 1 FT.

STATE OF RESTAURANT SEEMS UNCHANGED SINCE LAST VISIT. NEARLY EVERY SURFACE HAS VISIBLE GRIME. ENTIRE KITCHEN, INCLUDING ALL EQUIPMENT, MUST BE DEEP CLEANED AND MAINTAINED IN A CLEAN STATE.

NEARLY EVERY SURFACE IN THE KITCHEN IS VISIBLY DIRTY. ALL AREAS OF THE FOOD SERVICE ESTABLISHMENT MUST BE CLEANED WITH SUFFICIENT FREQUENCY TO PREVENT BUILDUP OF ANY GRIME AND FOOD DEBRIS. ALL SURFACES MUST BE KEPT IN GOOD REPAIR SO AS TO ALLOW FOR CLEANABLILITY.

THE FOOD PREP SINK CANNOT BE USED FOR ANY PURPOSE OTHER THAN WASHING FRUITS AND VEGETABLES. OBSERVED THE PREP SINK FILLED WITH PAPER CUPS AND A TUB OF CINNAMON. SINK MUST BE CLEARED AND USABLE FOR ITS DESIGNATED USE.

ALL SURFACES IN THE KITCHEN MUST BE FREE OF VISIBLE SOIL AND GRIME. A VISIBLE BUILDUP IS VISIBLE ON NEARLY ALL NON-FOOD CONTACT SURFACES IN THE FRYING AREA.

OBESERVED SEVERAL LOCATIONS IN THE BUILDING WHERE THE FLOOR IS IN A STATE OF DISREPAIR WHICH DOES NOT ALLOW FOR PROPER CLEANING. THE FLOOR MUST BE REPAIRED SO AS TO BE IN A SMOOTH, DURABLE CLEANABLE STATE. A PLAN FOR REPAIR MUST BE PRESENTED TO THE HEALTH DEPARTMENT WITHIN 30 DAYS.