|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer in two buckets with towels inside at 50 ppm QUAT. Also observed dish machine at 0 ppm Cl. CDI- Employees changed the QUAT sanitizer to 200 ppm QUAT and the PIC contacted provider to fix dish machine. EHS observed dish machine at 50 ppm Cl at the end of the inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on several utensils and sticker residue on plastic and metal containers stacked together. CDI- These items were moved to the dish pit area to be properly cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black and pink build up on the inside shield of the ice machine. |
|
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 corn/ bean mix and diced tomatoes in gauc tightly covered and attempting to cool at 51-55F. The corn/bean mix was in a low boy and the gauc was in the walk in. CDI- PIC was able to uncover these items to quickly cool. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.-REPEAT- Observed fruit flies throughout the facility. |
|
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 utensils stored on handles of ovens. This may allow for cross contamination when employees reach over the oven or the utensils may touch the floor. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-REPEAT- Observed several stacks of pans wet stacked together. EHS has mentioned it is possible for facility to be placed on a risk control plan if this chronic violation is not corrected. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-
REPEAT- Observed floors throughout the kitchen in need of repair do to deep grooves and dips. Some areas have foam creating an unsmooth surface.
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. -REPEAT- Observed FRP damage near dish pit handsink and tile damage to wall near prep tops on grill line. Also observed ceiling tiles near dish pit in need of replacement. |