|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a trash can and rack stored in front of the hand at the cook line blocking access. CDI- Move dto another location. Keep the sink clear for proper hand washing when required.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the cook line hand sink. CDI- Paper towels were placed at the sink during inspection. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed build-up on the can opener and slicer. Clean and sanitize regularly. CDI- Clean and sanitized during inspection. REPEAT
4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine measured 0 ppm of chlorine due to the hose not being down in the sanitizer bucket properly. CDI- Hose was adjusted, machine primed and now at 50 ppm. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chili in a half pan in the walk-in cooler made yesterday at 51 F. CDI-Due to improper cooling product was voluntarily discarded. Reviewed proper cooling procedures and options with the PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed soup and chili in the walk-in cooler not properly date marked. Observed several TCS foods left in proper coolers overnight not date marked. CDI- PIC allowed to date mark during inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed residential Raid in the facility at the bar. CDI- Discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the bar area. Keep floors free of standing water and clean floor drains frequently. Contact pest control for service to ensure the facility is pest free. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
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 cooler. REPEAT
-Observed debris on the exterior of the dish machine. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 cook line.
-Observed build up on the walls at cook line and dish area.
-Observed build-up on ceiling vents throughout. |