|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF Paper towels were missing at men's bathroom. Ensure that all hand sinks are equipped with a means to dry hands. CDI- Housekeeping installed paper towels before the inspection concluded. 0 points. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed cooked ribs, frozen wings, cooked pasta noodles, sausage patties, cheese lettuce, tomatoes etc. throughout facility lacking dates.CDI- Foods were dated during the inspection. This has been mentioned on the past several inspections. Address violation moving forward or risk being placed on a risk control plan. Even if prepped foods are frozen, ensure that the date that it was prepped is marked on the product. REPEAT 3 points. |
|
22
|
1
|
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 Foods such as cream cheese, raw eggs etc. were being held at time but lacked time stamps. Even if food service is only 4 hours long, products should still be marked with time stamps. CDI- foods were discarded. -1 point. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Frozen food products were being stored in direct contact with the freezer floor. 0 points. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Remove pink and black mold from caulking associated with the rinse sink near the dish machine. 0 points. |