|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf . Hot water at all handsinks at or less than 96F. Operator Farrah Bell called for repair. Repair personnel onsite prior to end of inspection. Hot water repaired. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Dial stem thermometer at 28F in ice and water. CDI- operator corrected/ calibrated. Dial thermometer on the exterior of milk cases are slow to adjust/ not operating correctly, and not reading correctly. Operator replaced thermometer. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two in use dry seasoning shakers not labeled per rule. CDI- verbal correction to label. All others labeled. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in two gaskets at warmer unit behind hot hold service line. CDI- verbal correction to clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Intensity-Lighting - C. Lighting dim in the back prep area of kitchen. Lighting intensity not adequate. CDI- verbal correction to repair. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. One shield missing on hot hold line area. Replace shield. |