|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee carafe and mug inside front handsink. CDI- Items removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up in ice machine. CDI- Instruction provided. REPEAT. -Improvement noted since last inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked chickpeas in walk in cooler above 45 F. PIC stated this item was cooked yesterday and has been in refrigeration since. CDI- Item was voluntarily discarded and instruction provided to PIC on proper cooling. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed previously heated/melted butter on counter holding below 135 F. PIC stated this item was out of temperature control for about 30 minutes. CDI- Item placed into refrigeration. Gave PIC options for holding melted butter or for switching to a non-butter spread. -PIC wasn't interested in using Time as a Public Health Control. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottles unlabeled. CDI- Bottles were gathered to be labeled. |
|
42
|
0.50
|
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 pans stored stacked together wet and observed employee drying wet dishes with cloth. CDI-instruction provided. |
|
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 rusty shelving and sanitize vat stopper to be broken. Repair. |
|
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. Observed heavy pink and black microbial growth behind ice shoot of soda machine. Clean. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items intermingled with facility items at front cashier station. CDI- Items were removed. REPEAT. |