|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no paper towels at sink adjacent to dish machine. Observed no hand soap at bar handsink. CDI. The PIC provided paper towels and soap at the sinks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed food debris on several bowls in the kitchen. CDI. Bowls were moved to the dish washing area to be cleaned. Observed black debris buildup on the inside of the ice machine walls and white plate. PIC to clean more often. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed rice cooling on sheet pan in the walk in cooler on rolling racks near the entry of the walk in cooler. Observed cut lettuce cooling in container in the front prep unit. CDI. The PIC moved the rice to the walk in freezer to finish cooling. The PIC moved the lettuce to finish cooling. Suggested to the PIC to move the cooling rack to the center of the walk in cooler to help aide in cooling. Repeat; half points. The facility has made a huge improvement in cooling methods since last inspection. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
No thin tip thermometer provided during the inspection. I will return within ten (10) days to verify compliance of violation. |
|
35
|
0
|
Food properly labeled: original container |
No |
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.
COMMENT: Observed several sauce containers unlabeled. Observed several spice containers unlabeled. Label food items/ingredients. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed handle of hot hold box not properly working (loose). Observed rusting racks in low two door cooler used by servers. Observed non-working reach in unit in the kitchen. Observed non-working prep sink (being repaired by the PIC). |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
COMMENT: Observed food debris inside the non-working reach in unit and some shelving throughout. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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 debris on floors, walls, and ceilings throughout the kitchen. Observed small holes in FRP wall throughout kitchen that need to be filled. Observed lights out throughout kitchen and back prep area. Observed damaged walls and ceiling tiles in back office area in kitchen due to car crashing into backside of building; is not exposed to the elements, just slightly moved from original position, not resulting in a closure or hazard. PIC is working on repair w insurance company. Observed separating floor junctures throughout kitchen. Repeat. |