|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverages stored co-mingled over and at food preparation and utensil storage areas. CDI- Beverage storage was corrected. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Chlorine sanitizer at facility dish machine testing at 0ppm. Bottle of chlorine concentrate almost empty. PIC Billy attempted to prime new container of sanitizer, but concentration remained at 0ppm. Service call placed to technician for repair. Repair personnel on site during inspection. Dish machine was repaired prior to inspection ending. Some mold- like build up on shield of large ice machine in prep area. Cleaning is needed. Some utensils stored as clean with dried food debris on them. CDI- all were moved to soaking area for cleaning at 3 comp sink. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. PIC advised that they don't usually offer hamburgers cooked to order but will complete request if asked for medium or medium well; advised of 140F for medium. No asterisk/ notation for advisory for hamburgers. All other foods offered undercooked/ raw are marked as required. PIC to have menu's marked; return by 1/1/2017 to check for completion of correction. (0pts) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. PIC advised that he moved blanched fries from beverage cooler due to observing that cooler was not maintain approved temperature. PIC advised that fries were placed other walk in cooler to cool down. Five containers of fries were tightly closed and stacked directly one on the other during cooling process. CDI- PIC had all removed and opened for rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use dry seasonings and oils at main cook line not labeled as required. Label all. (0pts) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF. In use fryer baskets damaged. Replace damaged fryer baskets (0pts) |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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. Damaged floor and ceilings, wall tiles/ FRP damaged throughout. Dust/ dried debris on attachments and ceiling tiles. Cleaning is needed. REPEAT |