|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food LabelsGENERAL COMMENT(B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). Pf OBSERVED MULTIPLE FOOD ITEMS (CONTAINING MORE THAN 2 INGREDIENTS) UNLABELED AND AVAILABLE FOR CUSTOMERS TO GRAB AND CHECKOUT. CDI BY INSTURCTING PIC TO HAVE FOOD ITEMS LABELED WITH INGREDIENTS LISTED OR PLACE ITEMS AT A EMPLOYEE MANNED STATION WHERE EMPLOYEES CAN ANSWER THE CUSTOMER QUESTIONS PERTSINING TO INGREDIENTS. (HAVE IN PLACE BY NEXT INSPECTION) |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry equipment and utensils completely before tight stacking.OBSERVED SEVERAL PLASTIC FOOD CONTAINERS WET NESTING ON CLEAN DISH RACK IN DISHROOM AREA. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment and utensils, in good repair and smooth & easily cleanable. OBSERVED MULTIPLE SHELVING RACKS IN DRY STORAGE ROOM AND IN REFRIGERATION UNITS, STARTING TO RUST AND PEEL PAINT. REPLACE/PROFESSIONALLY RECOAT SHELVES |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesMaintain nonfood contact surfaces cleanOBSERVED NUMEROUS REFRIGERATION UNITS WITH FOOD DEBRIS COLLECTING ON GASKETS. OBSERVED MULTIPLE SHELVING RACKS, THROUGHOUT KITCHEN AND WALK-IN, WITH DUST AND FOOD SPLATTER ACCUMULATING ON THEM. CLEAN ALL ITEMS. SHELVING RACKS IN WALK-IN CAN BE TAKEN DOWN AND RAN THROUGH THE DISHMACHINE TO FACILITATE CLEANING. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 Backflow Prevention, Air GapGENERAL COMMENTAn air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not beless than 25 mm (1 inch). POBSERVED DRAIN PIPES OF DISHMACHINE AND 3 COMP SINK TO NOT HAVE TRUE AIR GAPS. DRAIN PIPES MUST BE RAISED OR CUT TO ALLOW FOR TRUE AIR GAP. HAVE TRUE AIR GAP PRIOR TO NEXT INSPECTION. |