|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed maximum hot water temperature of 79F at both handsinks near drink station/dish machine area. Increase water temperature to maintain at least 100F at all handsinks. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various food items lacking covers stored in walk-in cooler. Ensure all items are covered while in storage. - CDI - PIC covered items. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. - Pf - Observed cheeseburger offered raw or undercooked denoted by an asterisk on the kids menu. This is prohibited. - VR - Verification required within 10 days to ensure asterisk has been removed from menus. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door propped open during inspection. Keep outer doors closed to prevent entry of pests. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed no hot water supplied to faucet at three compartment sink. Only the cold water observed to be functional. Repair and ensure temperatures of at least 110F are maintained at the three compartment sink. - VR - Verification required within 10 days to ensure hot water has been supplied. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed food residue and debris buildup on shelves in walk-in cooler. Clean and increase cleaning frequency to maintain clean. |
|
55
|
0
|
Physical facilities installed, maintained & 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 walk-in cooler floor and walls throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean. |