|
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 No papertowels provided at handwashing sink in the back prep area next to the 3 comp sink. CDI- roll of papertowels were placed at the handwashing sink. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Egg rolls on the roller unit that were advised to be holding hot, and on the ready side of the heating sign, not under temperature control. CDI- all were moved to the back of the unit to reheat. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Dish machine was not in use during inspection, however; when checked for operation, oily residue noted after the cleaning cycle was completed. Calcium deposits and residue noted on the interior of the machine. Cleaning is needed. (0pts) |
|
47
|
1
|
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. Dried residue and build up on all equipment, shelving, and non food contact surfaces throughout facility. Detailed and thorough cleaning is needed. Repeat |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Various types of debris including, paper and paper products, dried debris and residue noted to be at, under, and around all fixtures throughout facility. Detailed cleaning of food storage areas, including coolers is needed. Repeat |