|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed roast beef, cooked, stored under containers of pork and chicken on speed rack in walkin refrigerator not in kitchen. Observed uncooked sausage over cooked bacon in walkin in kitchen. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at 0 ppm quat during active time of washing utensils. No quat product in dispenser. CDI - Facility switched to bleach, bleach test strips present, previously washed utensils sanitized. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
a 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed items in walking refrigerator not date marked: ricotta cheese, opened today. Observe mozzarella cheese with no date in sandwich unit, discarded. Observed tuna in sandwich unit not dated, made today not to be used within 24 hours. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies present in facility. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
Observed scoops stored in chicken salad with handle in contact with food product. |
|
46
|
0
|
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 hot water at 108 degrees F in wash water. Facility not using test strips to determine concentration of sanitizer in 3 compartment sink. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed residue collecting on can opener bracket. Improvement from previous inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 excess caulk on walls in areas throughout. Observed missing baseboard tile in kitchen near hand sink. Observed residue collecting on wall near slicer. Observed 3 compartment sink not secured to wall. Observed residue collecting on floor tiles under dry storage in kitchen. |