|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mops an brooms stored in front of hand sink near refrigerator CDI- Mops and brooms were removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks near dish machine and bar areas. CDI-paper towels were provided at hand sinks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Water in dish machine is peaking at 139 F (should be at least 160 F for plate temperature). The digital dial is reading 255 F. CDI- Facility will go to single-service trays, cups and utensils until unit is fixed. VR- facility has ten days to repair unit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced ham and diced sausage that were held above 41 F. PIC stated that items were brought out from the walk-in cooler at 6:10am. CDI- Items were placed in freezer and allowed to chill. |
|
22
|
1
|
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 No time in-time out stamps or labels have been performed for items that are on TPHC. CDI- items were properly labeled by PIC. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P Observed an uncovered bowl of yogurt stored on serving line with no sneeze guard present. Serving line is not observed by food employees on a continuous basis. CDI- yogurt was discarded. Also, observed half and half cream place on each table in an uncovered container during breakfast time. CDI- Half and half will be brought out one requested by customer and discarded afterward. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair doors and gaskets on freezer door. Walk-in freezer is accumulating a large amount of ice that is falling onto the shelves and floors. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors during inspection. CDI- doors were closed. |