|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed staff person change his gloves between touching a raw meat product without washing his hands. Corrected during inspection, PIC advised staff person to wash their hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not sanitizing the dishes, temperature of plates only reaching 153
F. Corrected during inspection, incoming hot water temperature increased and dishes are now being sanitized. Use additional testing methods throughout the dish washing process to make sure dishes are being sanitized. Note: Consider moving towards a chemical sanitizer if issue continues. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed in house prepared corn pudding only reheated to 142 F. Corrected during inspection, product reheated to above 165
F. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed chicken casserole that was prepared on 9/10/2015 at 48 F. Corrected during inspection. Product discarded by PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet storage of a cleaned blender with the lid installed over the wet interior of the blender, observed a wet stacked prep container. Corrected during inspection. Equipment allowed to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
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 blades on the robot coupe damaged and chipped. Corrected during the inspection, blade removed from use. Non-Food Contact surfaces shall be constructed to allow easy cleaning 4-202.16. Observed a magnet duct taped to the exterior of the ice machine resulting in a non-cleanable surface. Note: Equipment repairs observed during last inspection appear to have been corrected. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed green shelving next to the dish washing machine collecting residue. Non Food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues 4-602.13. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
The plumbing system shall be maintained in good repair 5-205.15 (B). Observed sewage trap at hand washing sink overflowing onto the floor when the sink is used. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Lockers or other suitable facilities shall be used for the storage of employee possessions 6-501.110. Observed personal keys stored in a drawer with condiments and utensils. |