|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine reading 0ppm. Stock solution bottle appears clear (not yellow) and that the chemical has evaporated. CDI: Facility transitioned to using 3-comp sink for wash, rinse, and sanitize. Facility is serving on all to-go plates, so minimal warewashing is needed. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures or marked time for cream cheese held on TPHC, per PIC. CDI: Procedures written during inspection and time marked in daily temperature log. |
|
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 handling food with no hair restraints. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in cabinets with exposed wood. Seal or replace. REPEAT VIOLATION |
|
53
|
0
|
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 clean. Caution should be used to minimize food exposure. Observed ceiling tiles that are perpendicular to the floor in front of the walk in cooler and freezer are not securely in place, causing a gap in the ceiling area. Observed mop sink with severe cracking. Cracks shall be filled to make the surface smooth and prevent leaks and build up. |