|
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 food employee dump coffee in hand sinks at front server station. CDI - Discussion with PIC regarding hand sink dumping. Sink washed out. EHS recommends use of bucket to collect any liquid that needs to be dumped if PIC notices frequent hand sink dumping occurs. Facility has one dump sink on opposite side of restaurant. - 1 - |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black organic build up on facility ice machine lid. Clean as needed to prevent organic growth. - 0 - |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods in prep top units holding above 41F (see temp chart). All ambient temperatures of units reading 41F or below. All food items in reach in coolers below reading 41F. PIC noted prep tops are left open during service. Observed liquid eggs holding in ice bath in cambro at 47F. CDI - Items in prep tops placed on TPHC to finish out breakfast rush. EHS recommends leaving prep tops shut when not actively serving to keep foods cool. Ice added to liquid egg in cambro - REPEAT - 3 - |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thick probe thermometer during inspection. EHS will return by 8/5/2021 to ensure thin probed thermometer has been purchased for facility. - 0.5 - |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies in kitchen. - 0 - |