|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser unable to dispense paper towels at hand sink next to soda machine(kitchen entrance closest to bar)- dead battery/poor sensor. CDI: PIC changed battery. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed inside of ice bin and lid soiled with lemon seeds and black buildup(to go side of kitchen). CDI: PIC W/R/S. |
|
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 black beans being held below 135F in hot hold cabinet. Upon arrival for inspection, EHS observed employee remove items from prep table and place items into unit. CDI: Education provided and PIC placed beans in steamer for rapid reheating. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several chip bowls wet stacked on top of chip warmer(to go side of kitchen). PIC stated additional shelving is scheduled to be put in within next couple of weeks for air drying. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on cooler door in bar area in poor repair- torn/off track. Observed a couple of scored cutting boards in dish area and prep area. Observed caulking inside microwaves where wall meets the bottom peeling/missing. Observed grease drippage forming on vent hood above flat top grill. REPEAT VIOLATION.
Note: EHS discussed removal of QAC sanitizer dispenser on wall above 3-vat since no longer used. Sink serves as back up sink for dish washing in emergency and facility has capability to make solution by hand. Sink is currently used only for food prep. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some gaskets throughout kitchen and bar in need of cleaning. Observed shelving/rails in 2-door chip warmer by back door with moderate food waste buildup. Dish machine ports clogged with food waste. REPEAT VIOLATION. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink faucet at end of cook line. |