|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed no handsinks at 100F at time of inspection. CDI by PIC repairing water heater during inspection. Water heater had been set to a reduced temperature. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged utensils and bent/damaged pots and pans. CDI by discard/removal.
4-501.11 Maintain equipment in good repair. Observed split gaskets on the biscuit area prep coolers, observed damaged faucet handles on 3 comp sink. |
|
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 food build up on all gaskets and sides of equipment near the fryers. General cleaning needed. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water available at beginning of inspection was only observed to be 90F. PIC was able to repair water heater such that temperatures were able to comply with regulations. Insure that water temperatures are adequate before beginning food preparation activities, including washing dishes. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking three compartment sink faucet. Repair leaking faucet. |
|
53
|
0.50
|
Physical facilities installed, maintained and 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 grouting on front handsink in disrepair.
6-502.12 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 walls in facility with dried food debris and grease build up. General cleaning needed. |