|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has proper demonstration of employee health agreements as provided by our department. The department is working with state and preparing an updated form with code requirements. Form will be provided when updated.2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer at 3-comp sink at less than 50 ppm. Corrected and instructed to properly test for concentration.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed biofilm in ice machine and greasy build up on some metal pans. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple products in upright refrigeration at greater than 45 F for unknown time. All products found out of safe temperature were discarded. Items found on top 2 shelves of unit were at appropriate temperatures and it appeared the unit was holding inconsistantly from top to bottom. Service was called and arrived on site during inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF 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 Observed individual salsa containers brought out of temperature control without marking proper time requirements. Gave instruction and marked items. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria - P 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed several cans of insect spray that was not approved for commercial use. The products were for use outside only and instruction was given to remove products and replace with approved pesticides. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests - PF 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in kitchen and stock room. Gave instruction to enhance fly protection and discussed potential remedies. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C 6-502.12 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. Observed slight build up around shelving and can wash. Gave instruction to perform thorough cleaning. |