CONFETTIS
301 W BAY ST UNIT 110
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 8/29/2024
High Priority
5
Intermediate
4
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooking equipment, employee moved it **Corrected On-Site** **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches, he got a hat **Corrected On-Site** **Repeat Violation**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for cold cut upright cooler
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack on interior door in prep cooler
- 51-18-6:Basic - No copy of latest inspection report available. Had to give him my name to find it in his email
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter behind hand sink and door frame on prep cooler, vent in upright cooler for drink, customer area, shelf by ice machine **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom in upright cooler **Repeat Violation**
- 22-46-4:High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee spraying cutting board because it doesn't fit in triple sink, he has a small one, talked to Linda,
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122-140f grits in burner at 90f, tuned it up and added hot water, got to 165f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 70-120f soup placed in warmer at 6:30 am, it's 9:00am, stop sale **Repeat Violation** **Admin Complaint**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl in spray bottle, test strip got white with a blue line when I sprayed it, cutting board at triple sink being sprayed, explained to operator
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For chlorine spray bottle
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened on Tuesday,
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzle
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating soups **Repeat Violation**
Food safety inspection conducted on 8/29/2024 revealed 16 total violations (5 high priority, 4 intermediate, 7 basic).