|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at women’s restroom hand sink. CDI: Food employee provided paper towels. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine unable to reach 180F for sanitize cycle. Machine reading 147F-151F and EHS dish thermometer reading 149F. PIC contacted service repair company during inspection. CDI: Food employee set up manual W/R/S at three compartment sink. REPEAT VIOLATION. |
|
33
|
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 several large insert pans of yams cooling in walk-in cooler stacked 4-5 deep and covered with aluminum foil. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Observed corner trim piece at back door separating from wall (to the left of the door). Observed standing water in various parts of kitchen due to “dips” in floor. REPEAT VIOLATION. |