|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Hand wash sinks shall be accessible. Observed hand sink blocked by box of unwashed produce. Staff immediately moved. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Cold potentially hazardous/TCS foods shall be held at 45F or lower. Observed cabbage at 61 and lettuce at 59. Both were stored on ice packs. Advised staff to add ice packs to each side of the leafy greens to maintain approved cold hold temperature. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Staff agreed to relabel one chemical spray bottle where label had worn off. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
'Foods packed in house for retail sale (such as egg salad, sandwiches, etc) shall be labeled with name of business, place of business, common name of food, ingredients in descending order, allergens, net weight. These labels shall adhere to rule 3-602.11. Handout left and discussed. Labels shall be in place before the next inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. Observed cutting board deeply etched. Replace. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Clean the fan in the kitchen where debris has accumulated. |