|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one (1) single serving container of bbq chicken bones stored above clean bin of wash water in 3 compartment sink. Observed one (1) single serving container of Mac and cheese stored on top of steamwell. CDI - PIC disposed of used food containers. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bin of utensils sitting in water in handsink. CDI - PIC removed bin from handsink at start of inspection. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC provided thermometer for calibration with EHS thermometer. During calibration, thermometer displayed a low battery alert and could not be effectively calibrated or used to check food temperatures. A verification will occur no later than 03/07/2025. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two (2) flies enter establishment through sales window during inspection. Mesh windows and doors were closed and in good repair throughout MFU except during times of sales. Keep windows and doors closed and/or protected by mesh curtains or insect screens to prevent pest entry. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed multiple (approximately seven) clean utensils in bin of room temperature water in handsink at start of inspection. PIC stated that utensils were clean and being held as replacements. CDI - PIC dumped out water and placed utensils on adjacent drying mat to dry. In use utensils can be kept in properly maintained TCS food, at clean cutting boards and ambient storage after use for 4 hours or less, or water that is maintained at at 135 degrees. Store unused clean utensils dry. |
|
47
|
0
|
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 two (2) flattened cardboard boxes beneath non slip mats in smoker area. Remove absorbent material as needed. |