|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P Walk in cooler door in meat room was left open a couple of hours due to it not latching correctly. Cooler was also in defrost. Ground beef, burger patties, steak and chicken 44-45°F. Cooler went out of defrost and door was closed. Cooler air temperature dropped to 36°F. A new latch has been ordered for door and will be installed so door closes easily. EHS arrived during a delivery to the main walk in cooler. Some items checked were above 41°F. Ham was 42°F Pasta was 43°F. Chicken, ribs,and cooked vegetables on a bakery rack were 45-46°F. Items such as cheese in back of cooler as 41°F. Door to cooler had been left open at least 30 minutes for the delivery. The bakery rack of food had been taken out of cooler during the delivery. Door was closed and checked 30 minutes later. Air temperature was still 42°F. Cooler had frost on coils. Repairman was called and arrived during the inspection. All food was checked and hour after the delivery and had dropped to 39-41°F. Repairman said cooler did need a new defrost timer and was going to melt the ice off of the coils. The cooler did not have to be turned off since ice was not thick. He would also change the defrost cycle to somewhat shorter. He said the cooler being open and it being in defrost probably formed the ice on the coils. No food was discarded because it had cooled back down to 39°F within an hour. CDI |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. Singe service cups that are stored up front for customer use must be in a cup dispenser or have protective sleeve around cups. Cups must be stored in such a way that if customer handles cups, not more than one cup is being touched. The cups observed are the one at the front counter at entrance. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11 Utensils shall be maintained in good repair. Repaint grinder which rusty. . Repair in such a way rust does not bleed through paint, Suggest sanding and priming before painting. Repair or replace broken FRP wallboard in walk in meat cooler. Repair broken drain pipe ice machine in kitchen so it goes over the drain. Repair ice accumulating on pipes behind fan box in inside and small outside walk in freezer . Repair crack on inside of door on pizza prep cooler. Gasket is partially gone on lower door of warmer. A new one has been ordered. Replace torn gasket of truck freezer door. Repair defrost timer on walk in cooler. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. . Clean areas under grills. Clean hood above fryer. Clean sides of fryers where grease has accumulated. Clean outside of door and handle on 1 door cooler across from walk in freezer. Clean filters in hoods above all grills.Clean inside of fryers. Clean inside of oven. Clean inside 1 door cooler and 2 door cooler in salad prep cooler. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair leak at base of faucet on hand sink in salad prep area. Repair hot water to prep sink in bakery area. Hot water is turned off due to faucet not turning off. Repair leaking faucet on prep sink in salad prep area. Repair kitchen ice machine drain so it drains into the floor drain.
5-203.14 Prevent backflow or back-siphonage at each point of use in a water supply system by providing an air gap or installing an approved backflow device. P The can wash faucet in back needs a hose bib vacuum breaker. Hose with a pistol grip handle was hooked to hose. handle was removed during inspection. Keep Nozzle off of hose until a hose bib vacuum breaker is installed. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. Close top lid to dumpster which is open. No points taken. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair. Replace broken floor tiles in front of fryers and by steamers. Replace grout where it missing in several places throughout kitchen.
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean.Clean floor in large outside walk in freezer. Clean floor under walk in cooler racks. Clean floor under all cooking equipment, under dish machine , very back storage room, and around oil tanks. Clean floor under ice machine in waitress stations. Clean vents in ceiling in kitchen. Clean wall under dish machine scrap sink. |