|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare handing the sink faucets. CDI - educated to turn the faucets off with papertowel to prevent recontamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed the dish machine not sanitizing properly. CDI - Had to run the dish machine over and over again more than 10 times to get the hot water up to proper hot water sanitizing temperatures. Dish machine currently sanitizing properly.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates on storage above prep line and on storage rack with food debris on food contact surface of plates. CDI - brought to dish pit for cleaning procedure.
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzle at bar with build up on the soda nozzle. Advised to clean more often. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-301.12 (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used. Observed that the facility has a lettuce spinner that is too large for the 3 compartment sink and that the employees are improperly cleaning it. Without a 3 compartment sink, no water above 110F with proper washing and detergent is being used, insufficient rinsing, and sanitizing in the can wash area with the can wash sanitizer. Can wash is dirty and shall not be used to clean and sanitize. Advised to get smaller equipment or clean with different pocedures that are sufficient. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed shelving where plates are stored with food debris. Advised to clean shelving to prevent build up of food debris. Observed walkin cooler gasket dirty with build up. Advised to keep clean. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed womens bathroom sink on the right not working when the hot water turns on. Advsied to repair. The other sink works properly. |
|
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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed HVAC air intake in the kitchen with build up on the covers. Advsied to keep clean. Observed floors in the bar dirty. Advised to keep clean. |