|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Events - The food establishment shall have written procedures to follow when responding to vomit or diarrheal events that involve discharge of related matter to surfaces in the facility.
*The establishment did not have a written procedure at the time of the inspection for vomit and diarrheal event. CDI- A written procedure was provided at the time of the inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
*Observed that the whipped cream cheese was on the prep table for the duration of the inspection and was cold holding at 52F degrees. The establishment was very busy. CDI- The whipped cream cheese voluntarily discarded and the regulatory authority recommends placing cream cheese and milk on TPHC during busy days and discard after the time slot expired. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch.
*Detail gaskets on units, counter tops, under and around coffee equipment, and in bottom of shelves. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair.
*Observed that the 3-compartment sink was leaking from the bottom plumbing under the middle basin. The handwashing sink near the 3-compartment sink is leaking from the faucet. These issues need to be repaired. |