|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink near the hoods at 76F. CDI - PIC flushed for hot water above 100F. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed reheated potato wedges at 130F in the hot holding cabinet. CDI - PIC reheated to 188F. -1.5- |
|
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 ants at the pre-rinse compartment near the dish machine. Have pest control come in to remove ants. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-402.11 (A)(3) Fixed Equipment, Spacing or Sealing-Installation - C Seal the gap between fixed equipment and the wall if the area is subject to moisture. Observed no caulking at the pre-rinse of the dish machine and the floor of the walk with missing solder at the floor panel junctions. Seal the pre-rinse sink with caulking to the wall. Seal the floor of the walk in cooler at the panel junctions using either solder or screw plates. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 dust buildup over the hot boxes. Clean. -0- |