|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near the 3 comp sink inaccessible from a speed rack stored in front of it. CDI: speed rack was removed
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink beside the prep sink near the ice machine with no soap. CDI: soap was refilled
-1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black slimy buildup near the ice chute. CDI: ice machine was cleaned during inspection REPEAT VIOLATION
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee grabbed a soiled knife from the soiled side of the 3 comp sink and used it to cut cucumbers. CDI: PIC intervened and had employee throw cucumber away and took the knife to the 3 comp sink to be w/r/s.
-1.5- |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pizza sauce reheated to 101F. CDI: pizza sauce reheated to 169F.
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs made in house reheated to 99F and beer cheese made in house reheated to 133F. EHS explained to PIC the difference between a commercial reheat and a reheat for TCS foods made in house. CDI: meatballs and beer cheese was reheated to 188F
-1.5- |
|
40
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no head covering. CDI: a hat was provided to employee REPEAT VIOLATION -1- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 Temperature Measuring Devices, Manual Warewashing -Pf Observed facility has no way of temping the temperature of the hot water of their high temp dish machines. VR within 10 days to ensure facility has a way to determine the temperature of the high temp dish machines. -0- |