|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF - PIC with certification was not present upon stating the inspection. CDI - PIC arrived during inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the handsink in the kitchen only reaching 74F. Repair to maintain at least 100F. Verification required 5/13/2016
6-301.14 Post a handwash sign at each handsink. - Observed 2 sinks missing signs. CDI - signs were provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General comment 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef above raw bacon in the reach in cooler by the register. CDI - items were rearranged correctly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Observed QUAT sanitizer at 50 ppm in the 3 comp sink and in a sanitizer bucket. CDI - sanitizer was remade at the proper concentration and everything that was washed, was sent back to be rewashed and resanitized. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit by the door and the drawer cooler under the grill. Replace gaskets. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and 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 manufacturers label. - Observed an employee washing items in 86F. |