|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on one of the two menus. Observed items not marke with astrisk on one of the two items. PIC stated London broil and steak sandwich are the only items that are not fully cooked. All burgers are cooked beyond 155 F per the manager. Ensure that all items offered cooked below the required min cooked tempearture are properly marked on all menus. CDI- PIC will hand write on all menus and re-print soon. VR required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabled chemical bottles. CDI- All bottles were labeled during inspection. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed various wiping cloths handing and on prep surfaces at the wait area and in the kitchen. Store in sanitizer when not in use.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Sanitizer wiping cloth bucket measured 0 ppm of chlorine. Sanitizer was re-made, now at 50 ppm. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop directly stored on top of the ice machine. Store in a clean sanitary manner. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a torn gasket on the Randell cooler. Replace the damaged gasket. |
|
47
|
0.50
|
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 build-up on prep table/shelving throughout.
-Observed build-up inside the microwave. Clean regularly.
-Observed build-up on the underside areas of the dish machine. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 build-up on the floors in the upstairs prep area.
-Observed walls at the dish machine with build-up.
-Observed build-up on the floor at the bar/ standing water also observed.
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. Observed peeling paint on the upstairs walls areas near the prep sink. |