Genuine Fresche

Inspector's notes

Observed no Certified Food Protection Manager certificate. 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 worker wash hands for 8 seconds before terminating hand wash procedure. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed high amount of food debris under freezer/cold holding units in prep area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Current condition may be root cause of pests. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager certificate. 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 worker wash hands for 8 seconds before terminating hand wash procedure. Worker was stopped before leaving sink, asked to lather hands for 15 seconds, and was observed completing the handwashing process properly upon request. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live roach next to trash can in customer seating area in addition to two dead roaches in mop sink closet. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Per PIC, pest control specialists visit establishment once a month. Advised PIC that pest control frequency may need to increase (e.g. every two weeks) until under control. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 5/21/2026. Corrective Action: Correct prior to re-inspection on 5/21/2026.

Inspector's notes

Observed high amount of food debris under freezer/cold holding units in prep area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Current condition may be root cause of pests. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.