|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in employee restrooms. Facility has undergone painting, new FRP on walls and ceilings in the kitchen and back area. Once painting in restrooms is completed signs will be reposted. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two dented cans of pickles on dry storage shelf. Cans were set aside for return to vendor. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a flat of eggs stored over shredded cheese in the prep cooler and raw hamburger stored over cartons of egg beaters (pasteurized) in the walk-in cooler. Storage corrected during inspection. 3rd party audit of kitchen advised facility to store egg beaters under the hamburgers. Egg beaters final cook temperature 145F is less than hamburgers 155F so hamburgers should be under egg beaters. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed both sugar bins with no identifying labels present. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Observed some open, unsealed bags of dry foods on the dry storage racks near the unlabeled sugar bins. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed front line dipper well off upon entering kitchen. Utensils were in standing water. Dipper well turned on. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food spillage and build up in multiple prep units. Also noted build up and dry residue on the outside of several pieces of equipment on the cook line. The area around the potato masher at the 3 comp prep sink also had build up present. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some areas on the walls and floors in the dish room with build up and debris present. Walls and ceiling were just redone, however some areas of the floors have build up present in between tiles where grout has worn away. |