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Powerhouse Food

Princeton – Routine inspection conducted on 03-02-2020.

Critical:

  1. Workers not washing hands. Employees shall wash hands before donning gloves, between tasks, after touching non-food areas or items, after touching face or body, after using restroom.
  2. Eggs stored on top shelf of refrigerator. Raw protein foods shall be stored below and separately from ready-to-eat foods to protect from cross-contamination.
  3. Employees using gloves in lieu of washing hands. Gloves shall not replace hand washing.
  4. Ground beef in refrigerator is custom exempt. Food shall come from an approved source.
  5. Ware washing sinks used for storage, not hot water, no ware washing being done. Dishes shall be washed, rinsed, and sanitized in a three-compartment sink and in hot water.
  6. Inside of refrigerator has food spillage and other debris, food prep surfaces are in need of cleaning. Food contact surfaces shall be washed, rinsed and sanitized as often as necessary to keep them clean.
  7. Sliced deli ham is not date marked. Ready-to-eat, potentially hazardous foods shall be marked with a seven-day discard date if kept at 41 degrees or below.

Non-critical:

  1. Hand sink is full of supplies with no hand washing possible. Hand sink shall be accessible at all times.
  2. No hot water at hand sink. Hand sink shall have hot water at 100 degrees or above.
  3. No wastebasket at hand sink. Hand sink shall be adequately supplied.
  4. Single-service items stored on floor and under drain from sink with cleaning supplies. Food and food-related items shall be stored at least six inches off of floor, separated from toxins, and away from drain lines and mechanical rooms.
  5. Outside of appliances are in need of cleaning. Non-food contact surfaces shall be clean to sight and touch.
  6. Vent hood is in need of cleaning and has grease buildup. Vent hood shall be maintained in clean condition.
  7. Soda bottles floating in water. Ice cooling, packaged items shall be drained continually.
  8. Floors have food and other debris. Excess grease around fryer area. Walls are in need of cleaning. Physical facilities shall be maintained in clean condition.
  9. Ceiling sagging in places, plastic shopping bags are filling electrical hole. Physical facilities shall be maintained in good repair.
  10. Excess clutter. Only items necessary to the operation shall be present.
  11. Hand sink faucet will not shut off completely. Plumbing shall be maintained in good repair.
  12. Single-service items stored improperly. Single-service items shall be stored so as to prevent contact with areas that touch food or lips.
  13. Cardboard box used as trash receptacle. Only trash receptacles that are non-absorbent shall be used.
  14. Spray bottles are unlabeled. Spray bottles shall be labeled as to contents.

Follow-up inspection conducted on 03-02-2020.

Critical:

  1. Ware washing sinks used for storage, no hot water, no ware washing. Dishes shall be washed, rinsed, and sanitized in three-compartment sink with hot water.

Non-critical:

  1. Outside of appliances are in need of cleaning. Non-food contact surfaces shall be clean to sight and touch.
  2. Vent hood is in need of cleaning and has grease buildup. Vent hood shall be maintained in clean condition.
  3. Floors have food and other debris. Excess grease around fryer area. Walls are in need of cleaning Physical facilities shall be maintained in clean condition. 
  4. Ceiling sagging in places, plastic shopping bags are filling electrical hole. Physical facilities shall be maintained in good repair.
  5. Excess clutter. Only items necessary to operation shall be present.
  6. Hand sink faucet will not shut off completely. Plumbing shall be maintained in good repair.
  7. Spray bottles unlabeled. Spray bottles shall be labeled as to contents.