|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsinks not providing the required 100F at time of inspection. Facility must be able to provide 100F at handsinks for proper handwash procedure. EHS will conduct a verification visit by 12/9/16 |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries held on tphc without the timer set for the 4 hour limit. CDI by employee setting the timer. Insure that TPHC procedures are being followed as written. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a container of bleach labelled as degreaser in the kitchen area. CDI by employee |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at the three compartment sink at temperature below 120F, wash vat was observed to be 96F. Facility has detergent\sanitizer capable of use at the current temperature. EHS issued intent to suspend after consulting with superiors that the lack of previous hot water issues, lack of food contact surface sanitization issues, along with sanitizer\detergent that is capable of functioning in the provided temperatures, that a 30 day intent to suspend is appropriate rather than an immediate suspension. Facility is expected to work towards fixing the hot water issues before the thirty days expires, EHS will conduct a verification visit within 10 days, on 12/9/16. |
|
53
|
0
|
Physical facilities installed, maintained and 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 grease splatter on walls behind equipment. Insure that walls are cleaned frequently, especially in hard to reach areas. |