|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed data plate only reach 155F and 1-Temp Thermolabel not turn black while going through dish machine. CDI - Maintenance was clled and had to increase temperature on boiler. -1.5pts- |
|
21
|
0
|
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 ham dated for 12/13/19 in walk-in cooler. Had not began lunch service at time of inspection. Discard date was miscalculated by one day. Corrected during the inspection (CDI) - Ham was discarded. Improvement from previous inspection. -0pts- REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed insects crawling underneath dish machine. Spoke with person in charge (PIC) about increasing pest management. -0pts- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stored as clean stacked wet. CDI - Pans were rearranged to facilitate drying. -0pts- |
|
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 floor underneath dish machine and wall behind dish machine in need of cleaning. -0.5pts- |