|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at front counter handsink at 86F at beginning of inspection. CDI - PIC ran cold and hot water at full pressure until hot water at 100F. -1- Points not escalated today as the issue was corrected during inspection. REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak, grilled chicken and buffalo chicken cold holding in make table at 46-52F. The same foods were 35-37F in walk in cooler. VR no later than 05/10/2019 to ensure cold holding is 41F or below in make table. -1.5- REPEAT Points taken, but not escalated today as this was the first inspection following temperature change to 41F. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee preparing sandwiches while wearing black rubber bracelet. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels stored under drain line of front counter handsink. -.5- |
|
49
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsinks and cold water not working at handsink at beginning of inspection. -2- REPEAT |