|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce above ready to eat kale in the walk in cooler. CDI - kale was moved above the produce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed small build up of pink in the corner of the ice machine. CDI - ice machine was cleaned during inspection.
Observed food debris on the top of the inside of the microwaves on the prep line. Observed inverted clean mugs stored on a dirty cart. Clean the cart and for best practice do not invert the mugs. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed a heavily dented can on the dry storage shelf. CDI - can was discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - All personnel working with food and utensils need to wear an effective hair restraint. Observed one gentleman not wearing a hair restraint. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic and metal containers stacked wet.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean utensils stored above the dirty side of the 3 compartment sink. Move utensils out of the splash zone of the dirty side. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
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 a heavily pitted cutting board. Resurface or replace the cutting board. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed active washing taking place in 101F water.
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF - The 3 compartment sink needs to be big enough to accommodate the biggest piece of equipment. When cleaning the ice bins, dump the ice in the 3 compartment sink and clean there if possible. If not, dump ice in the 3 compartment sink and clean the bin in place with sanitizer. Do not clean and dump the bin by the can wash or in the floor drain.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -No QUAT test strips onsite. PIC said 10 were ordered. Left a few test strips with PIC. |
|
47
|
0.50
|
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 a build up of food debris in the gaskets of the reach in cooler under the panini maker. |