|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling soiled dishes and then handling cleaned dishes without washing his hands in-between. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed two sanitizer buckets at 0ppm quat concentration. CDI by emptying and refilling at the proper concentration. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a flip top cooler that were above 45F (see chart). The units temperature dial had been turned to low. CDI- all foods were removed from the unit and placed into the walk in cooler for cooling. |
|
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 torn gaskets on 3 reach in coolers and on the walk in meat cooler door. Observed rusty screws on the deli slicer blade. PIC cleaned slicer blade during inspection. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 Backflow Prevention, Air Gap - P. An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Observed the plumbing running directly into the drains for two ice machines. CDI- plumbing was cut and readjusted to provide a proper air gap during the inspection. |