|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels readily available at the front dish machine handsink at time of inspection, paper towels also unavailable at the front bar area. Towels were provided during inspection by employees. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer in the rear cold item preparation area soiled with dried food debris on the underneath. Item cleaned by employee during inspection. Ensure that the slicer is throroughly cleaned after each use. Observed sticker debris on numerous pots and pans stacked in the dish area. EHS will complete a return visit for compliance by 4/21/2017 to assess sticker debris. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling on a sheet pan in the prep area. Item was under no active cooling procedure. Item moved to the walk in refrigerator to rapidly cool. Ensure that once items are below 135F that they are moved to an active cooling method. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic sauce container being used as a scoop in dry goods in the dry good storage area. Scoops must have a handle to prevent hand contact with food product. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed heavy amount of wet stacked dishes in the dish storage area. Items must be air dried before storage. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic cup lids on the floor of the rear utensil storage. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rear dish machine removed. Equipment still present for rack conveying, spray arms, etc. Facility has been using a dish machine in an unpermitted space to make up for lost capacity by removal of the previous machine. Facility was notified by EHS that removal of equipment is against their permit conditions, facility is currently temporarily allowed to use the unpermitted machine until plan review staff can assess the situation. Facility is still required to replace the previous machine with a machine that matches capacity. Facility may be required to go through the plan review process so that equipment is approved before installation, such that hot water capacity in the restaurant is not compromised. |
|
53
|
0.50
|
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. Observed broken and missing ceiling tiles throughout facility, especially in the rear corridor area. Observed air vents in the kitchen area rusted. |