|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some mold like build up on one side of the shield in the large ice machine. Cleaning is needed. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items in salad prep cooler not under temperature control. See chart. Identical to previous inspection. Return visit by 12/30/17. PIC Oswald Campoverde removed items from prep cooler. PIC was advised that ice may be added as temporary measure for TCS foods until cooler can be checked and/ or repaired. Do not put any foods in cooler with ice until start of lunch and/ or dinner service. REPEAT |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. A couple fruit flies observed at the front bar area only. Continue pest management until issue has been resolved. Issue appears to be improving from previous inspection. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Damaged gaskets and lids to chest freezer. Shelving in walk in cooler peeling/ rusting. Replace/ repair all. REPEAT (0pts) |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. In addition to quat and chlorine sanitizer, PIC also provided Purell spray sanitizer. PIC advised that he does not have the test strips for the Purell sanitizer and didn't know it was needed since it is pre-mixed by the manufacturer. CDI- PIC was advised to provide test strips for the sanitizer, and to only use the quat and chlorine sanitizer until the test strips for the Purell are provided. (0pts) |
|
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. Some dried debris and dust in and under equipment and shelving. Detailed cleaning is needed. |