|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at hand washing sink near grill station. CDI- paper towels were installed during the inspection. -1 point. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored directly over bagged lettuce in walk in cooler. A bucket of pickles was stored on the walk in cooler floor. Ice bin was left opened. CDI- foods were uplifted off the floor, ice bin was closed and produce was rearranged as needed. -1.5 points. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of food containers stored as cleaned with date marking stickers still on them. CDI- containers were moved to dish machine for washing. 0 points. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Facility has a self service buffet breakfast that contains pastry items that has multiple ingredients but is missing ingredient list at the point of service. The facility does have a sign stating "For guest with food allergies or specific dietary requirements who may require to know more about the ingredients please ask the manager" posted in the self service area. Supervisor and EHS will work with the state to see if this information is sufficient enough to use in place of the actual ingredient list. Will do a return visit in 10 days . VR 0 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. One quat sanitizer bucket was registering less than 200 ppm. CDI bucket was changed to be in between 200-400 ppm quat. -.5 points. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove soiled buildup from exterior of fryer and interior of cold hold storage. 0 points. |