|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed hand sink adjacent to dish pit room with no handwashing sign. CDI- MCHD handwashing sign provided during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products holding above 41F, see temperature chart. Through discussion with PIC, air conditioning in facility was turned off around 7:30am today after arriving to work with the air conditioning malfunctioning. PIC stated that repair man will be out today and it should be fixed by around 4pm today. Ambient temperature in facility was around 89F, likely causing the cold holding reach in units to malfunction. PIC voluntarily discarded about 25 gallons in total, of whole milk/skim milk and half and half. PIC voluntarily discarded yogurt and cream cheese. Facility allowed to continue operation today only using the reach in unit upstairs and putting products on TPHC in the cold holding units. EHS instructed PIC to remove from cold holding upstairs, mark with a start and end time and keep in reach in units when not in use to keep as cold as possible. Facility will reach out to EHS today when equipment is fixed. VR by 8-20-21 to ensure cold holding units are functioning properly. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cutting bagels and pouring milk with no hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces during inspection. REPEAT. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips for sanitizer during inspection. Facility uses a quat based sanitizer, but only has chlorine test strips. VR by 8-20-21 to ensure facility has correct test strips. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in unit across from main bar area with coffee grounds and food debris buildup inside and on shelving. Observed buildup around prep surface under beer taps. Ensure more frequent cleaning to avoid buildup. REPEAT. |