|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed missing paper towels at the back kitchen hand sink. CDI - Manager supplied during inspection. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw eggs stored above creamer in the walk-in cooler. CDI - Items were moved to the correct order. Significant improvements made from previous inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed the high-temp dish machine only reaching 152 degrees. Establishment will use the dish machine as a pre-rinse and all 3 compartments of the 3-comp sink to sanitize for tonight only. Due to having 100+ seats in the dining room, establishment will be restricted to using single-service dishes if the machine is not repaired by tomorrow. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed cough drops stored above a prep cooler. Observed sanitizer buckets stored on a prep cooler cutting board. CDI - Items were removed and placed in a safe location. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed chicken and cooked apples attempting to cool in the tops of prep coolers. CDI - Items were brought to the walk-in freezer to rapidly cool. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several fruit flies in the mop sink area. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths stored on counters throughout the kitchen. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed utensils stored in 113 degree water on the grill. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
Observed two broken under-counter coolers. Observed damage to the bottom entrance of the indoor walk-in cooler. Observed the high-temp dish machine not reaching 160 degrees.
4-502.11(A) Maintain utensils in good repair. Observed spatulas with melted handles. |