|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed soiled can opener. Clean and sanitize after each use or every 4 hours. CDI- Cleaned during the inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked cooled chicken in the walk-in cooler with no date mark, chili in the prep cooler, and potato salad in the wlak-in cooler. PIC stated foods were made yesterday. CDI- Dates were placed on the foods during inspection. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on bottle of windex. CDI- Labeled during inspection.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Spray bottles with bleach observed greater than 200 ppm. CDI- water added to decrease the concentration. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk-in freezer and dry storage area. Store off the floor to prevent contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked panel in the ice machine. Replace to prevent physiacl contamination to the ice.
Observed torn gaskets on the reach-in cooler. Replace. |
|
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 build-up on the shelf at cook line.
-Observed build-up on the shelving in the walk-in cooler and prep cooler at the cook line. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow on the hose at the three-compartment sink. Corrceted by the VR date. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled walls at the three-compartmnet sink and other areas in the kitchen. |