|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT: Observed dishes being cleaned in a solution of detergent & bleach, and then rinsed off in the middle basin. Need to utilize the 3rd basin for sanitizer and do not put bleach in detergent solution.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
CDI by filling up 3rd basin with bleach solution and making up new detergent basin. Tested at 100PPM. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: Observed large/deep plastic container of gravy just placed in the reach in freezer. Temp was still over 140F.3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
CDI by splitting up food item into 2 metal pans/bowls and utilizing an ice bath and ice wand. Cooling temperatures recorded and cooled accordingly. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed: The interior of some reach ins and inside of some drawers collecting crumbs/debris.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT: Observed: The kitchen hand sink leaking at the P-Trap.
5-205.15 Maintain a plumbing system in good repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
REPEAT: Observed: Ceiling vents collecting rust in the staff restroom. The baseboards no longer sticking to the wall in the Men's Restroom. Minor damage to walls and doors in kitchen.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |