|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrubby brush stored in hand sink next to three compartment sink. CDI: PIC removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to three compartment sink. CDI: PIC provided paper towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink. EHS tested both in sink and at end of dispenser tube. EHS will return within 10 days to verify sanitizer dispenser properly works. VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in pizza make table. Facility opted for voluntary closure. Maintenance contacted during inspection. PIC stated foods placed in unit @10:30am. All TCS foods voluntarily discarded, all other foods moved to walk-in cooler for rapid cooling. Facility cannot reopen until EHS give approval. EHS will return tomorrow 04/23/21 to verify unit repaired. VERIFICATION REQUIRED. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-502.11 (B) Good Repair and Calibration - PF Observed thin tip thermometer in poor repair- unable to read screen. EHS will return within 10 days to verify facility obtained thin-tip thermometer. VERIFICATION REQUIRED. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed salad make table non-operational- PIC stated new has been ordered. Observed pizza make table unable to hold tempeture- see violation #20 for more detail.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two scored cutting boards stored on clean dish shelves. |
|
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. Observed shelving above and across from three compartment sink soiled with food waste. |