|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Observed a container of soiled utensils at back prep top last used yesterday, not yet cleaned.
CDI- Container and utensils w/r/s. (-1.5) |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
10 DAY VR.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed only usable thermometer onsite is analogue dial with thick probe. Provide thin probe thermometer within 10 days and verify with EHS. (-0.5) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back corridor door where walks ins are constructed of wood with gaps between slats, which are open to the outside. Replace door so it a solid and fully sealed construction to prevent entry of pests. EHS did not observed any pests during inspection. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloth in 50PPM quat.
CDI- Concentration increased. Points not escalated due to improvement from last inspection- all wiping cloths seen in sani-buckets, only one with improper concentration. (-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 cardboard, paper towels, and/or tinfoil lining various non-food contact surfaces of kitchen- racks, tables, utensils storage, etc. EHS discussed with PIC the need to ensure surfaces are cleanable, and not line them with materials which are absorbent and cannot withstand cleaning. (-0.5)
4-502.11(A) Maintain utensils in good repair.
Observed deteriorated/peeling rack in RIC across form cook line and rusted shelves in dry storage and clean dish racks in back of kitchen. Replace rusted and peeling racks so they are smooth and cleanable. |