|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several cooled bags of burger meat used for chili not dated. PIC stated that the policy is to keep the items for up to 7 days. As 4 of the bags were not date marked and stored amongst each other, items were voluntarily by the PIC. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats present in the front handsink area, as well as the dining room area. PIC had employees vacuum the gnats that were present on the ceiling and walls in these areas. Steritech has been contacted for actual pest treatment. Gnats are originating from the drain section of the front area handsink, next to the Frosty machine. EHS notes no adulteration of food products in the kitchen area, gnats are present only at the handsink area and along the wall near the drink station of the dining area, and are not present in the actual prep area. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing multiple bracelets/wristbands while cutting bacon. Employee removed accoutrements at behest of the EHS, who explained the cross contamination hazard that jewelry presents during food preparation. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
-- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of salad trays stored directly on the floor. Item was moved by PIC to a nearby storage rack. |
|
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 heavy grease and food residue accumulation on the sides of the front prep area equipment such as the fryer, grill, coolers, etc. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed three compartment sink temperature at 85F at beginning of inspection. Hot water heater had been unplugged. Facility must have hot water at all times. 150F water observed by end of inspection. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed three compartment sink faucet stem and valves leaking. Mop sink was also observed leaking. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones in prep areas, observed employee jackets/pocketbooks stored in a single use article storage area. Items were moved. |