|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door.
Observed one employee wash hands and turn faucet off without using a barrier. CDI by instuction/education. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
One knife had fry food debris on blade. CDI- Knife taken do dishwasher. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf
Facility has recently printed new menus and has included as asterik (*) on burgers and rib eye sandwhich. The disclosure ("may be cooked to order") is on menu but the reminder is not. Facility must decide if it is offering burgers and rib eye sandwhich to customer temp. preferences. VR. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors.
Back door (where access to outer WIC is) was open during entire inspection). PIC stated door is kept open during prep and rush times. Try to keep door closed as much as possible to prevent insect entry. |
|
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.
One damaged reach in gasket and shelf above handsink has paint chipping. Repair shelf. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue.
Facility in need of cleaning of NFCS areas such as fans, walls, gasket crevices, etc. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur.
Personal sweater stored on dry storage rack, personal drinks stored on ice machine, prep areas. REPEAT |