|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -Observed no thin-probe thermometer onsite during inspection. Obtain functioning thin-probe thermometer. -10 day verification visit required- |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed no label on large plastic container holding marinade. Observed no label on salt container. Label all containers with common name of food. -Great improvement noted since last inspection -1/2 points- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed flies throughout kitchen. Observed back door open throughout inspection. Keep door closed or obtain screen door to prevent insect entry. -REPEAT- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed large container of rice stored directly on the floor in the kitchen. Raise off the floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed rice scoop stored directly on top of the rice cooker, with visible buildup of food residue on top. Store utensil in clean storage area (clean pan, clean table, etc). |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused equipment and items in back alley, directly outside back door. Remove old equipment and waste in back alley and in hallway to prevent the area from becoming a pest harborage. -REPEAT- Observed significant improvement from past inspection. PIC stated remaining unused equipment is scheduled to be removed.8 |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed wall by the back door chipped and in need of repair or replacement so that it’s easily cleanable. -REPEAT-
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 dark buildup on floors and walls throughout facility, and primarily behind large pieces of equipment. Increase frequency of cleaning.
-Significant improvement noted since past inspection. Continue cleaning floors and walls throughout facility. Repair hole in brick wall by back door.- |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phones stored on prep table. Observed employee drink stored on prep table. Ensure employee items are stored in separate areas to prevent contamination of food or clean equipment/utensils.
-REPEAT- |