|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water in facility, water at handsink at 85 degrees. Facility voluntarily closed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink. CDI- Towels provided. |
|
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 wrapped hot dogs stored on top of wrapped raw chicken. CDI- Food separated arranged by final cook temperature. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips and in-accurate quat test strips available. Need to supply accurate chlorine and quat test strips. Will follow up within 10 days. |
|
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. Need to clean grease build up on the outsides/ surfaces of cooking equipment (fryers and grill) |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water, water heater in process of being repaired. Facility voluntarily closed due to in-ability to maintain sanitary standards without hot water. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a number of acoustic ceiling tiles in kitchen area that are not approved for restaurant cook/ prep area use. Need replacing with easily cleanable material type ceiling tiles.
GENERAL COMMENT: Facility voluntarily closed, can re-open once confirmed water heater is repaired. Call 704-998-9791 for follow up. |