|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed employee filling up water pitcher from handsink for the hot holding wells. Observed food dumped down handsink. CDI - educated to get water from prep sinks for hot holding wells. Educated to not dump anything down handsinks. Handsinks are only used for washing hands.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in the dishpit. CDI - provided soap for the handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at the bar at 50 ppm. CDI - educated to apply more quat to the solution. Advised to use test strips more often. Solution is currently at 200 ppm. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed sour cream and pepperoni not dated. Commercial package for sour cream opened up yesterday; pepperoni opened up 2 days ago. CDI - educated food employee and PIC about proper date marking criteria. Provided date sticker to product. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed steak fajita is offered cook to order for customers; steak fajita is not disclosed with an asterisk telling customers it is cooked to order leading the reader to a reminder about increased risk of foodborne illnesses. CDI - product is currently offered FULLY COOKED to all customers. Customers do not have the option of having it cooked to order. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 100 ppm. CDI - refilled bucket with new solution at 200 ppm. Proper concentration is 200 ppm - 400 ppm. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed lights out in the walkin cooler and in the dry storage area. Advised to replace. |
|
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 oven in need of cleaning. Advised to clean the food debris from inside the oven. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing throughout facility; food debris is built up in between tile. Having the grout replaced will help keep the facility clean.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors in need of cleaning. |