|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer and mini slicer stored as clean with food debris on food contact surfaces. Observed ice paddles stored as clean on storage rack in freezer without food contact surface protected. CDI - sent items through cleaning procedure and advised to start wrapping ice paddles in plastic wrap to protect. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed blanched fires blanched yesterday morning without a date on product. CDI - advised to place date label on the product. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
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 REPEAT VIOLATION. Observed blanched fries on speedrack without time labels or time procedures. CDI - emailed time procedures to facility; educated on time procedures and how to label product. VR |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs stored on absorbent wet dirty cloth. Observed knife stored inbetween a prep unit and flip top unit. CDI - sent utensils through cleaning procedure. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed low water pressure at the handsink in the back by the meat slicer. The water pressure decreases quickly, right after turning the hot water faucet on. VR Employees can still properly wash hands. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed tile broken throughout the kitchen. Advised to replace tile. |