|
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 large items blocking hallway handsink. Observed plastic ware inside dish handsink. CDI - All items removed. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed dented cans stored as use for customers. EHS educated PIC and cans were relocated for discard/credit. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - Items relocated to correct storage order. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and chicken pot pie holding below 135F in steam table - see temp chart. CDI- Both items pulled to reheat on stove to 165F or above. (Chili reheated to 180F+).
Observed hash potatoes sitting on top of steam table holding at 123F. CDI - Placed on temporary TPHC and wrote in time stamp; PIC stated they discard at start of lunch. Hash will be held inside steam table for permanent corrective action. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tomato jam (3/18), Alabama white sauce (3/19), and roast beef (3/19) out of 7 day date mark window. CDI - Discarded. REPEAT. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pooled eggs and cooked eggs held near grill on TPHC with correct time stamps..facility has not obtained written procedure for either item. CDI - EHS provided TPHC templates and completed during inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed blue fans inside walk in cooler in need of cleaning. Observed gaskets throughout equipment in need of cleaning. REPEAT. *Item noted last inspection in compliance; kept at zero points* |
|
53
|
0
|
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 floor tiles and walls in need of cleaning behind and around 3 comp dish sink. Increase cleaning frequency. |