|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed one container filled with water sitting in hand sink next to dish area. CDI - moved
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat non-compliance: Observed interior of ice machine collecting residue.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
**Improvement from previous inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
r CRepeat non-compliance: Observed salsa, pasta and cut lettuce in walk in cooler above 45 degrees. Observed corn salsa at 49 degrees in 2 door upright. CDI - items discarded
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
**Improvement from previous inspection |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed one container of pickled onions covered cooling with a rate of .46, onions has been placed in walk in 20 min prior. CDI - cover removed
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
Observed employees thawing fish in standing water.
3-501.13 Use approved thawing methods. Cold water not to exceed 70 degrees or in the refrigerator. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
Observed employee getting ready to cut unwashed mushrooms. CDI - instructed to wash prior to cutting.
3-302.15 Wash fruits and vegetables prior to use. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat non-compliance: Observed damaged flip top cutting board, next to fryers. Observed damaged shelving damaged in coolers throughout. Observed damaged freezer lids coming apart. Observed Chest freezers not ANSI listed.
Observed refrigerator door handles damaged.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
4-501.12 Cutting Surfaces - C Maintain cutting surfaces in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed paint chipping on ceiling in dining room. Observed discoloration and wall damaged in kitchen.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |