|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding-P; -REPEAT - Observed ground beef at make line near grill and mixed cheese at make line sandwich temp above 41F. Maintain TCS foods in cold holding at 41F or less. CDI, PIC added put ground beef on ice bath and moved mixed cheese to walk-in cooler. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces-C; hand washing sinks soiled. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Increase cleaning frequency of non-food contact surfaces in the facility. Improvement in cleaning but still need to clean other spots in the store. Full credit. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P), didn't see back flow prevention in ice machine neither soda machine. A backflow or backsiphonage prevention device installed on a water supply system shall standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. CDI, Education provided, follow up in the next inspection. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C). Missing light bulbs above grill. (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. Fix missing bulbs. |