|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 The handwashing sink was obstructed during inspection. (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Pf (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Pf
CDI: PIC moved the items obstructing the hand sink. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 EHS observed grits in hot holding less than 135 degrees. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At (135 F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of (130 F) or above; P
CDI: PIC reheated the food to 165 degrees. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 EHS observed wiping cloths in buckets of detergent. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114. C
CDI: PIC replaced the detergent and removed the wiping cloth.
(-0.5 Points) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 EHS observed tongs stored hanging on the oven doors. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11. C
CDI: PIC removed the tongs.
(-0.5 Points) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11
- Replace the torn gaskets at the two-door beverage air reach-in
- Repair the walk-in freezer so that ice does not accumulate on the condensate line
Equipment shall be maintained in good repair. C |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 PIC did not have a way to test the temperature of their warewashing machine.
(A) In manual WAREWASHING operations, a TEMPERATURE 131 MEASURING DEVICE shall be provided and readily accessible for frequently measuring the washing and SANITIZING temperatures. Pf (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf
CDI: PIC obtained temperature stickers.
(-0.5 Points) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT. 4-601.11 The gaskets of reach-in units need cleaning. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. C
(-0.5 Points) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Replace any light bulbs that are burned out. PHYSICAL FACILITIES shall be maintained in good repair. C |