|
14
|
3
|
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 container empty at time of inspection no one had any idea how long container had been empty. Upon changing sanitizer container no one at facility knew how to prime machine. CDI advised on how to prime dish machine and proper sanitizer concentration achieved. Repeat violation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Date marking system in use does not cover all products in refrigerator and only one person understands datemarking system. Many items are frozen and then thawed. There is no way fo telling when something was frozen and then thawed. CDI discussed proper date marking. |
|
33
|
1
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed beef being thawed under running water measuring 80 degrees. CDI moved to walk in cooler to finish thawing. Repeat violation. |
|
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 gaskets on reach in cooler in need of replacement.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed wooden cutting board in use in rear kitchen in need of replacement due to large crack which make equipment uncleanable. -0 points- |
|
47
|
0.50
|
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. General cleaning needed throughout the facility on faces of equipment and on gaskets in prep unit. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup at caulking at three compartment sink., |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed lighting improvement needed in front food prep area and under hood. |