|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed the employee/student restrooms located nearest to the kitchen not being supplied with hot water. VR within 10 days. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer in the downstairs food preparation room with dried food debris on the back side of the blade and a digital thermometer with visible food debris on the probe while it was not in use. CDI- items were recleaned. Improvements made since last inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in the deli/bakery flip top cooler above 45F (see chart) and pizzas being stored at room temperature prior to cooking. CDI- foods were relocated to a reach in cooler for cooling. Discontinue use of cooler until it is operating at 45F or lower. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 Facility has TPHC documents for 4 'zones.' However, it is unclear which foods go into which zones. CDI- PIC stated facility will make improvements to the time sheets so they are easier to understand by next inspection. |
|
47
|
0
|
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 dust accumulation on the fan coverings in the upstairs walk in cooler and dust accumulation on a portable fan in the dish room. |
|
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 peeling FRP board in the kitchen to the left of the 2 compartment meat preparation sink, wall damage in the clean equipment storage room, and peeling paint behind the clean steam table pans on the window frame. |