|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 (C) Handwashing Sinks, Installation - PF Metering or self-closing faucets shall provide water for at least 15 seconds without reactivating for adequate handwashing. Observed both restrooms providing 6 seconds of water flow before needing reactivating. VR no later than 09/11/2021 to ensure at least 15 second of water flow for adequate handwashing. -1- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed oven racks inside table top oven used as a food contact surface when reheating sandwiches to order. Per food employees, cleaning this unit takes place once a week and has not occurred since last week. EHS advised staff that racks are now food contact surfaces and shall be cleaned at least once per 24 hours. -0- |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole milk, eggs, mozzarella cheese and other TCS foods in reach in cooler cold holding above 41F. PIC voluntarily discarded and Product Disposition sheet requested by PIC for insurance filing. VR no later than 09/11/2021 to ensure all TCS foods cold holding at or below 41F. EHS advised PIC to make sure corrective action are taken if coolers are observed earlier in the day cold holding above 41F. -1.5- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 no date marking on house made pimento cheese and tomato basil sauce, Brie, and other TCS foods in prep unit. CDI - PIC stated these items were made on Saturday and Sunday. Products date marked. -1.5- |
|
22
|
0
|
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 unsalted butter on high shelving in baking station and cooked sausage on table near ovens held at room temperature until used with available time stamp or written procedure. CDI - PIC provided TPHC form today. FIll out completely and have available for all future inspections. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on arm of food employee while preparing food. -0- |
|
50
|
0
|
Sewage and waste water properly disposed |
Yes |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed floor drain under 3-comp sink backing up during inspection. CDI - PIC emptied drain basket with food debris buildup and drain began flowing again. -0- |