|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw steak taken out of a bowl and cooked to a proper final cook temperature and then placed back into the same bowl. CDI by immediately removing to thoroughly reheat to 188F and placed into a clean bowl. Staff was educated on obtaining a clean bowl every time. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed cooked chicken stored under a TPHC procedure with a 1pm discard time at 3pm. CDI by voluntary disposal. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed 2 different cleaners stored inside spray bottles with sanitizer labels. CDI by properly labeling bottles and explaining that bottles can no longer be used for sanitizer, even once emptied. |
|
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.
Clean inside the compartments of the flat top grill and in between the grills. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Repair the holes in the womens restroom wall near the paper towel dispenser.
6-501.12 Cleaning, Frequency and Restrictions - C
Clean the floors, walls and ceilings at a frequency to prevent accumulation of dirt and debris. Observed build up in between the wall and flat top grills. |