Civitan Village

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC is studying for the test and will soon be taking for certification. Corrective Action: Correct prior to next routine inspection. Consecutive repeat violation: 2nd.

Inspector's notes

*Consecutive repeat violation: 2nd* Observed RTE/TCS food in the walk-in cooler at the time of inspection including pizza sauce 6/3, diced ham 6/3 and chicken broth 4/17. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tomatillo salsa with 3/4 date mark and salsa with red tomatoes 3/9 date mark in the walk-in cooler at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use dishwasher measure below 50ppm on food contact surfaces after cycle with both inspectors and establishments chlorine test strips at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Sanitizer container was empty and PIC replaced with a new container. PIC was instructed to relocate all food-contact surfaces not properly sanitized to warewashing area to be sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice 44*F, previously canned artichokes 44*F, cheese 44*F, cut tomato 45*F, sliced ham 45*F in the walk-in cooler located in the kitchen at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC stated temperatures were verified 41*F or below within the past hour of the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler in the kitchen area holding TCS foods between 44*F-45*F at the time of inspection. Per inspectors min/max thermometer ambient air temperature was 46.7*F and per establishments ambient thermometer, the temperature was 45*F inside the unit at the time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 11/20/25, can be verified via electronic means.