|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers - C Hot water at 3-comp sink peaked at 90 F. Both chlorine dish machine reached a was temperature of 123 F (min. 120 F). Facility wil remain open since dish machines are operating above minimum temperatures. VR- hot watere at 3-comp sink neds to be 120 F and above withing ten days. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Items in prep cooler that were used for breakfast were not marked with time in-time out stamps. A container of sliced lettuce was at a temperatue of 60 F before being placed on TPHC. CDI- breakfast items were discarded. Sliced lettuce was placed in walk-in cooler to cool to 41 F before being placed on TPHC. REPEAT. |
|
38
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food wearing a wrist watch. CDI- employee removed watch.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees scooping ice with exposed fingernail polish. CDI- employees were informed to wear gloves. REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a hair restraint. CDI- employee put on a hair net. |
|
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.Observed missing door cover on drawer of cooler under grill. |
|
47
|
0.50
|
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. Clean splash from exterior of fryers, grills, and refrigeration units in kitchen area. Clean exterior of dish machine in kitchen area. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water at 3-comp sink during inspection. CDI- hot water reached 120 F at 3-comp sink. |