|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
Obserdved emplyoee wash dirty dishes and then put away clean dishes without washing hands- employee ended up clocking out before a handwash could take place-dishes sent back. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Obsreved quat antizer at <150ppm at the 3 comp sink. Staff are hand mixing until the dispenser can be repaired(part on order). Repair by 9/21. Remixed today so tha tit was 200-400ppm |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed steak holding <135F on tht etop of the product today- served quickly before correction could be made. Second steak was cooked and put on line during inspection and it was checked at the end- top of product was <135F- sent to grill where it reheated to >165F to correct.
Recommend putting a lid on this product or stirring regularly. Chicken was holding properly today with lid. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed one sanitizer bucket at <150ppm and one that was >400ppm. Both dumped out and refilled with correct concentration during inspection. |
|
47
|
0
|
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.
Observed build up on the walk in fan today. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed build up on the ceiling vents today. |