|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only.-P Observed a bag of frozen pork product with no labeling or source identification. Maintain documentation for all food products received. Corrected during inspection. Manager disposed of unlabeled products. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of ice storage bin with microbial growth. Clean and sanitize the interior of the ice machine. Observed ice dispenser collecting microbial growth and other residue at the ice dispensing area. Clean all parts of the ice machine in the dining room. |
|
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 Observe pureed beef roast, green beans, mashed potatoes, gravy, and vegetables between 45.7 F and 46 F. Note: The items tested had been in the cooler overnight. Corrected during inspection. Manager disposed of the food products. Observed walking cooler blowing in air at 53 F at begining of inspection and blowing in air around 40 F at the end of the inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an opened bag of chopped lettuce with not date marked. Corrected during Inspection. Manager disposed of the product. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups stored and stacked together wet. Facility is in need of additional drying racks. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use coffee filters and cups stored under a sewage line in the dining room cabinet. Observed signs of residue collecting on the intact plastic wrap covering the coffee filters. Install a barrier/wall in the cabinet between the sewage lines and single service storage area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a damaged cutting knife. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged non-stick pans with scratched and flaking surfaces. Observed cutting boards starting to collect deep grooves. Maintain all food service equipment clean and in good repair. Replace as needed. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed no backflow prevention device on can was at back door. Install a back flow prevention device on the hot and cold water spigots. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed repaired areas on kitchen ceiling that need to be painted. |