|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap observed at one of the two kitchen hand sink. CDI- Soap placed at the hand sink during inspection. Keep sinks properly stocked at all times to ensure proper hand washing. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed some tags without the date the last shellstock was used. CDI- Corrected by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed bucket with raw chicken wings stored on top of beef. CDI- Moved to another location.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked cooled baked potatoes stored on top of boxes of raw oysters in the walk-in cooler. CDI- Potatoes discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
-Observed build-up on the tea urn nozzles and slicer. Clean and sanitize regularly. CDI- Clean and sanitized during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed black beans, corn, chick peas, and various other foods in the top rail at the line coolers at 50>F. Some foods in the same units were below 45 F and the ambient air for both units was below 45 F. CDI- Discarded some products and used insulated pans and ice sheets to maintain temperatures of foods. VR required |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
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 Large container of salsa in the walk-in cooler measured 63 F observed covered in the walk-in cooler. All items are from the can and not heated. Leave vented for rapid cooling. REPEAT CDI- Vented. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on the shelving in the walk-in units. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water at the rear hand sink cut off at the valves due to needing repairs. Repair hand sink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 cracked floor tiles at the wait area. Replace damaged tiles.
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 build-up on the floors under prep area. |