|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Keep papertowels supplied at all handsinks. Observed no papertowels at the front hand sink. replaced during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Store food by final cook temp., with all RTE food above all raw animal foods. Observed raw shell eggs stored over livermush in the flip top cooler today. Eggs moved to below all RTE food today to correct. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Wash, rinse, and sanitize drink nozzles daily. Observed build up on the tea nozzles today. Sent to be rewashed to correct. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
Observed no asteriking of food items on the menu today- no way for customers to know which itmes are offered undercooked. PIC is going to reprint menu and will email EHS the revised menu to get approval. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Observed sausage cooling WIC in a large portion, plastic container and tightly wrapped. Cool foods using approved methods. Recommend placing sausage in a thin metal pan and placing it into WIF uncovered until it chills down. Sausage placed in WIF to correct today. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Repaint/replace rusted racks in WIC. |