|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed a green scrub pad and a container being filled with water in the handsink- both removed and container sent to sink to be washed.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed raw beef stored over carrots in the walk in cooler- rearranged so that the raw beef was separated and not overtop of carrots.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw beef being thawed in the same 2 comp. sink as the raw chicken. All products put away during inspection to correct.
3-302.11(A) Separate the different types of raw animal foods. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed TCS foods in the top of the flip top cooler holding >45F during the inspection. This unit may need to be turned down so that it does not make food rise during the rush.
Foods checked by end of inspection and they had fallen to 45F to correct.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Repair new tear in back screen door.
6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed mixing roller rack in bad repair.
4-501.11 Maintain equipment in good repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed build up on light switches, rack above oven, and wok splash guard.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed build up on the back room floor, missing baseboard in the dry goods area, and gaps in FRP in some spots.
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.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed acoutic tiles in restroom and front area where soup is served(Repeat). |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Observed employee food(pickled peppers in a mason jar) stored in with restaurant food in the walk in cooler. Keep employee food on the bottom shelf in a labeled bus tub or other container.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. |