|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf Observed food debris and residue in kitchen handsink. CDI - Explained importance of handsink accessbility and use. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready-to-eat foods in walk in cooler. CDI - Employee reorganized to correct storage order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine on shield and side walls. Increase cleaning frequency. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bell peppers hot holding at 89F on make line. CDI - Item was voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed lettuce and shredded cheese holding from 42-45F. Items were used for immediate service on make line.
No points taken this inspection; points may be taken next inspection for any TCS food cold holding above 41F. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go containers on dry storage shelves exposed to contamination and collecting debris. Observed single use cups at cash register without protection from contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several cracked/broken plastic containers throughout clean dish area. Observed tongs with cracking/peeling plastic covering on handles.
4-501.11 Maintain equipment in good repair.
Observed rusting shelving throughout facility (walk in, dry storage, clean dish, and seasoning shelf attached to wall). Replace as necessary.
Observed cold holding unit not in operation (in grill area). PIC stated a work order has been placed for cold holding unit. |
|
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 broken cold holding unit, shelving, and outside of equipment throughout the facility in need of cleaning. Increase cleaning frequency. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout in kitchen tiles in need of replacing. Grout collecting food debris and residue. |