|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0PPM chlorine at chemical dish machine.
CDI- Dish machine servicing occurred during inspection. 100ppm dispensed following successful repair. (-0) |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed sausage in warmer across from cook line below 135F. PIC states sausage is re-heated to order. EHS explains that cooked sausage must be held either above 135F or properly on TPHC.
CDI- Sausage added to TPHC list and marked for time. (-3) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed raw shell eggs on prep counter at cook line on TPHC without time label. No points taken due to presence of log to track when eggs were last at 41F. PIC directed to utilize time label going forward, and continue to ensure items start at 41F or below.
CDI- Eggs labeled for time. (-0) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies on back of kitchen near 3 compartment sink. EHS notes regular pest management services occupy monthly. Increased frequency advised to achieve full abatement. (-1) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed tomato sauce inside container originally for cottage cheese. EHS advises PIC to dispose of container and non re-use single service packaging. (-0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed several knives with wooden handles still wet in knife box; material not cleanable and non-absorbent.
CDI- Knives voluntarily disposed of.
4-501.11 Maintain equipment in good repair.
Observed deteriorated and rusted rack throughout establishment- dry storage, chemical racks, clean dish racks. Repair or replace so they are smooth, cleanable, not flaking, or re-contaminating clean equipment. (-0.5) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed minor leak at plumbing beneath 3 compartment sink. Repair at earliest opportunity. (-0) |