|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink with a glove and brush stored inside. Moved during the inspection by REHS. Ensure that hand washing sink is only used for the sole purpose of handwashing only. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up of food debris and oil residue from previous uses left attached to pans. Ensure that metal containers are getting washed, rinsed, and sanitized in between uses.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
Sanitizer solution at the 3 comp sink did not test at first. Sanitizer solution for quaternary ammonium shall be in between 200-400ppm. CDI during inspection to allow quat solution to meet concentration needs. |
|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and cheese sauce from dispenser at temperatures of 94F and 109F. Ensure that chili and cheese both are maintained at 135F or greater to meet hot holding requirements. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed some gasket channels inside of reach in units with tears inside. Replace to maintain tight seals. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed brown residues and splash on hand sink near pizza oven. Recommend higher frequency and more thorough cleaning |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 cooking oil spill on floor near three compartment sink. |