|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
RULE: 5-203.11 HANDWASHING SINKS
HANDWASHING SINKS SHALL ADEQUATE; PROPERLY SUPPLIED, ACCESSIBLE AND IN GOOD REPAIR.
VIOLATION: THE PVC PIPE UNDERNEATH THE SINK HAS A CONTINUOUS LEAK.
CORRECTIVE ACTION: THE IN HOUSE MAINTENANCE CREW WAS CONTACTED AND THE SINK WAS REPAIRED ON SITE. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
VIOLATION: Observed food debris and soap residual on the interior of metal pans at the clean dish storage area. Storage pans were sitting on air dry dish rack with the remnants of old labels stuck to their surfaces. Equipment ( oven(s) drip pans needed to be emptied and cleaned.
CORRECTION: Food contact surfaces and utensils shall be clean to sight and touch. ALL SOILED ITEMS WERE TRANSPORTED TO THE WAREWASHING AREA. CDI
. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
RULE: 3-501.14 COOLING
THE REQUIREMENT FOR COOLING TCS FOODS, IS THAT FOOD MUST BE COOLED FROM 135 DEGREES F TO 41 DEGREES F OR LESS IN 6 HOURS PROVIDED THAT THE FOOD IS COOLED FROM 135 DEGREES F TO 70 DEGREES F IN THE FIRST 2 HOURS.
VIOLATION: SEVERAL FOOD ITEMS WERE REMOVED FROM THE BREAKFAST HOT HOLDING WELLS AND STORED DIRECTLY IN THE WALK IN COOLER . THE INITIAL 2 HOUR COOLING PROCESS (135 DEGREES F TO 70 DEGREES F) HAD BEEN COMPLETELY OMITTED. ITEMS CHECKED AT 12:30 PM : SCRAMBLED EGGS 90 DEGREES; HAM AND CHEESE SANDWICH 42 DEGREES F; PATTY SAUSAGE AND GROUNG PATTY SAUSAGE 80 DEGREES F; AND A BOILED EGG 57 DEGREES F.
CORRECTION: AT THE END OF THE INSPECTION, THE FOLLOWING ITEMS WERE IN COMPLIANCE : BOILED EGG 40 DEGREES F; HAM AND CHEESE SANDWICH 40 DEGREES F. THE SCRAMBLED EGGS AND THE PATTY SAUSAGE AND GROUND PATTY SAUSAGE WERE DISCARDED. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
RULE: 3-501.16 COLD HOLDING
THE COLD HOLDING TEMPERATURE SHALL BE 41 DEGREES F OR BELOW.
VIOLATION: PLEASE REFER TO THE TEMPERATURE CHART FOR TEMPERATURE COMPLIANCE. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
RULE 4-901.11 AIR DRYING REQUIRED
ITEMS MUST BE ALLOWED TO DRAIN AND AIR DRY BEFORE BEING STACKED AND STORED.
VIOLATION: SEVERAL PANS WERE FOUNG WET WHILE BEING STORED IN THE CLEAN POTS AND PANS STORAGE AREA.
CORRECTION: WET PANS WERE REMOVED AND TAKEN TO THE WAREWASHING AREA TO BE REWASHED. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Equipment shall be maintained in a state of repair and condition that meets food code requirements and manufacturer's specification. Components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
Torn gaskets observed on the 2 door reach in cooler and the walk in cooler. Replace all torn gaskets. Exhaust fan at the dishwash station not working. PIC will submit a work order to get the exhaust fan checked. Ice build-up observed on the walk in freezer floor and under the fans. The GASKETS ON THE WALK IN COOLER AND THE WALK IN FREEZER NEED TO BE CLEANED OR REPLACED. PIC has submitted a work order with the facility to replace them. THE DOOR HEATING ELEMENT APPEARS TO NOT BE FUCTIONING PROPERLY.
4-501.12 Cutting Surfaces (C)
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Cutting boards observed heavily scratched. Replace severely scratched cutting boards. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
RULE: 6-303.11 LIGHTING INTENSITY
LIGHTING LEVELS ARE SPECIFIED SO THAT SUFFICIENT LIGHT IS AVAILABLE TO ENABLE EMPLOYEES TO PERFORM CERTAIN FUNCTIONS.
VIOLATION: THERE ARE FOUR LIGHTS IN THE HOOD SYSTEM THAT NEED TO BE ADDRESSED: A) LIGHT BULBS AND SHIELD ARE FILLED WITH LIQUID; AND
B) THERE ARE THREE 1' X4' LIGHT FIXTURES IN THE KITCHEN ( TWO IN FRONT OF THE HOOD SYSTEM AND ONE LOCATED IN THE DISH MACHINE AREA)
CORRECTION: THIS OFFICE RECOMMENDS THAT AN ELECTRICIAN CHECK THE HOOD SYSTEM. |