|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink to be blocked with pans and faucet was turned in such a way that does not allow for proper handwashing. CDI- Items were removed and faucet was turned to correct position. |
|
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 cut heads of cabbage without datemark. CDI- PIC instructed to write date on product. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food directly in contact with bottom of containers stacked on top of it in reach in cooler. CDI- Insruction provided and PIC moved items. Also observed drinks for restaurant use stored under plumbing line of dump sink. CDI- Items were removed. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed handle of reach in cooler broken and dry storage and walk in shelving to be rusty. Some shelving has been re-painted since last inspection. Improvement noted. REPEAT. Also observed leak in walk in cooler. Facility is using bucket on top shelf to catch leaking water. PIC was instructed to remove items on lower shelves until repair is made. REPAIR. Observed walk in ambient air temperature to be above 45 F (see temp chart). Food in cooler was 45 F or below. PIC stated he had turned cooler temperature up (to 48 F) this morning due to food becoming frozen. PIC stated cooler was turned down to 40 about 30 minutes prior to start of inspection. EHS observed steady decrease in cooler temperature during inspection. EHS will return the following day to re-check. IF COOLER DOESN'T REACH 45 F OR LOWER USE ICE BATHS, WALK IN FREEZER, PREP UNITS AND/OR FACILITY MAY VOLUNTARILY CLOSE UNTIL CORRECTED. |
|
47
|
1
|
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 equipment and shelving throughout facility. Clean. REPEAT. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee vitamins stored with items for restaurant use. CDI- Items were removed. REPEAT. |