|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed pitcher in kitchen hand sink upon arrival. CDI - PIC removed pitcher. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed two upright freezers holding raw shrimp and beef above ready to eat foods. No contamination was observed. CDI - PIC rearranged before inspection ended. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine dispensing sanitizer into finals rinse resulting in measurement of less than 50 ppm free chlorine. PIC tried checking lines, then repair person arrived and replaced bucket of concentrate, replaced tubing, and reset the timer. Final rinse water then measured 50-100 ppm free chlorine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed right cook line prep cooler holding some foods at or below 41F but others above. Issue seemed to be from leaving the lid open and sometimes not fully closing the lower doors. Items above 41F were returned to walk in to rapidly rechill. Examples: sliced tomatoes 53F dropped to 37F, provolone 51F dropped to 37F, raw beef steak 46F dropped to 42F, still dropping. |
|
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. Areas of floor and walls show damage but ongoing repairs are evident. Points dropped due to observable improvements. |