|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Maintain all food contact surfaces clean to sight and touch. Observed black build up in front ice bin. Began 3-step, wash, rinse, and sanitize. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Maintain all cold foods at 45 F or below. Observed multiple items throughout make table refrigeration unit at greater than 45 F. Foods are not kept on unit overnight. All foods on unit for less than 4 hours were rechilled. Out of temperature deli turkey was discarded. Refrigeration unit is not functioning properly. Manager reports part has been on order since last inspection. Ice is being placed under foods to try to maintain proper temperatures. This method is uneffective for most foods on the unit and is only holding the very low level in the container appropriately cold. Use of ice as a remediy for this refrigeration unit malfunction is not approved. Demonstrated proper set up of ice bath for temporary cold hold. Discussed the use of time vs temperature as means of safety control. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation All wiping cloths shall be stored between uses in sanitizer at approved concentration. Observed wet wipe cloths on counter between handsink and coffee pots. Gave instruction and removed cloths. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage Food preparation or dispensing utensils shall be stored in an approved manner. Observed spatulas for egg grill stored soiled in soiled container. Gave instruction and showed manager food code manual rule 3-304-12. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
Store all single serve items in manner to prevent contamination. Observed coffee filter with coffee contact area exposed to handsink splash. Gave instruction and moved to new location. Recommend using a lid on container. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
| 4-501.11 Good Repair and Proper Adjustment-Equipment Maintain all equipment in good repair. Observed make table refrigeration unit on front line that is not functioning. Ice is being placed under food containers in an attempt to maintain food temperatures. Safe food temperatures of potentially hazardous foods are not being maintained below even minimally required temperature. This is a multiple repeat violation which has not been properly remedied. Ice to maintain function of refrigeration equipment is not approved. Management acknowledged service has been called over 2 weeks ago and purortedly a part is on order. Gave instruction to repair or replace unit so that safe cold food temperatures can be maintained. Return visit required to assure compliance with safe food temperatures and equipment repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
Maintain all non food contact areas clean to sight and touch. Observed build up on wood shelving below make table refrigeration. Gave instruction. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 System Maintained in Good Repair Maintain all plumbing in good repair. Observed prep sink not functioning. Gave instruction to repair. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability Provide waste receptacle at kitchen handsink to provide ease of paper towel disposal and promotion of handwash. |