|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed cooks drink on the main line stored on prep station without lid. CDI- Drink was discarded during the inspection. Ensure that employee drinks have a lid and straw present and is stored below the prep stations. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink being used to rinse food thermometer during the inspection. CDI- PIC was educated on hand washing sink only available for the sole purpose of hand washing only. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed portioned chicken inside of open top prep unit at a temperature of 47F. Portioned chicken was observed stored too high in prep pan. CDI- Top portion was discarded during the inspection. Food establishment is marking noticeable improvement in cold holding since last inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food stored under a leaking condenser inside of the walk in cooler. CDI- Food was discarded during the inspection by the PIC. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes tightly, wet stacked in some areas. Ensure that dishes are stacked to allow air flow in methods such as pyramid stacking. An example was shown by REHS. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed grease container with heavy grease around container posing a potential pest harborage/attractant issue. |