|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed chicken (60F), cheese (62F), and diced tomatoes (60F) all above 41F. PIC voluntarily discarded the items. A VR will occur no later than 8/10/19 to ensure all TCS foods are kept at 41F or below. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two in use sanitizer buckets not labeled. CDI- PIC labeled the item. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- PIC was unable to provide a functioning thin probe thermometer during the inspection. A VR will occur no later than 8/10/19 to ensure the unit provides a functioning thin probe thermometer during operation. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front doors open without any protection provided to prevent out door pest entry. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed buckets of sanitizer with cloths inside stored on the floor of the unit. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- REPEAT- Observed unit using Cl sanitizer however unable to provide a sanitizer test kit during the inspection. A VR will occur no later than 8/10/19 to ensure the unit obtains a proper sanitizer test kit while in operation. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed hood system, cooking equipment, hot holding equipment, and cold holding equipment in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce the build up. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no water available at any fixture during the inspection. PIC voluntarily closed. A VR will occur no later than 8/10/19 to ensure the unit obtains hot running water at each fixture on the unit. |