FRINGE A WELL-TAPPED EATERY

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Inspection history

1. Oct 6, 2025

   ✓
   7 violations

   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P), All Items in reach in cooler range from 49*F-52*F. All foods that are TTC foods need to be at 41 degrees or less. All items voluntarily discarded by staff/ management. 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Second prep cooler items on the top were from 43*F-45*F. Owner turned down temp 5* and will monitor temperature.
   • 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Facility to manually sanitize until dishwasher repaired.
   • 6-301.11 Handwashing Cleanser, Availability (Pf) 6-301.14 Handwashing Signage (C), 5-205.11. Handwashing sink next to bar without soap, and signage. Employee stated they use bathroom for hand washing. Hand sinks must be equipped with soap and paper towels, be easily accessible, and have signage indicating employees must wash their hands. Corrected on site.
   • 3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloths for cleaning surfaces are kept in sanitizer buckets with no detectable sanitizer. All wipe cloths need to have detectable sanitizer on them. Education provided.
   • 2-301.15 Where to Wash (Pf). Observed hand washing in the prep sink and the dishwashing sink without soap or paper towels . Hands must be washed in appointed hand sinks.Education provided
   • 7-102.11 Common Name-Working Containers (Pf) Observed one spray bottle of chemical sanitizer unlabeled by the bar. Label all working containers of toxics for easy identification. Labeled upon request.