|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P This is not a hand sink in dish room. The closest (only) hand sink in dish room is greater than 25 ft from all parts of the kitchen. Dish room employee is currently using a cloth with Bleach to clean hands between dishes entering and exiting dish machine. Inspector did not observe violation but gave suggestions on the best time to wash hands in-between dirty to clean. Not having a hand sink readily avialable may result in violation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in top interior of ice machine. VR- facility has up to ten days to clean interior of ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in cold holding unit registering a temperature of 47-51 F. Milk on bottom of unit registered a temperature of 41 F. CDI- All milk in top portion of unit were placed in walk-in cooler and allowed to chill. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed leaking faucet at prep sink near ice machine. |