|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield inside ice machine in need of cleaning. Increase cleaning frequency. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ranch and thousand island dressing with date mark for 7/20-7/26 and tzatziki with 7/8. PIC stated the dates were incorrect and the dressings were made 7/25 and 7/24 Tzatziki, dates had no been changed. CDI - PIC correctly date marked items.
Observed sausage in reach in cooler date marked for 7/20-7/26; time/temperature window had expired. CDI - Sausage discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed coleslaw, lettuce&tomatoes, and ham with time stamp for 11 am. Observed items holding in equipment at beginning of inspection around 10:40. After questioning, PIC stated they were brought out around 10:30. CDI - PIC re-labeled items with correct start time. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on cutting board. PIC relocated cloth back to sanitizer bucket. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout walk in cooler and rack in dry storage. Repair/replace as necessary. REPEAT. *No points taken to improvement of 2 door reach in and cutting boards made since past inspections* |
|
47
|
0
|
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 shelves on walls at make line in need of cleaning. Observed shelving in upstairs prep area in need of cleaning. Increase cleaning frequency. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 entryway to kitchen with tile damage on stairs. Observed shelf in upstairs storage area with raw wood. Seal or paint shelves. REPEAT. |