|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsinks. CDI - provided soap at handsinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in the back of kitchen. CDI - provided towels at the handsink.
REPEAT VIOLATIONS |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicers with dried food debris in them. CDI - sent through cleaning procedure. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice that did not meet reheating like temperatures. CDI - sent through microwave again to proper temperatures. Refer to temperature chart. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed non food contact surfaces dirty such as hood above oven and the oven itself (inside the tracks). Advised to keep clean. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed handsink p-trap leaking by the fryers. PIC has called in a work order for a repair. |