|
10
|
1
|
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 lettuce stored in basin of handsink at beginning of inspection. CDI - PIC moved lettuce to prep table and EHS reminded PIC to only use handsink for handwashing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at anyh handsink accessible to Prep Station #4. CDI - PIC placed roll of paper towels at handsink. -1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed 153F on both dish machines accessible to front and rear prep rooms. EHS required facility to hand wash, rinse and sanitize dishes in 3-comp sink. CDI - PIC for shared kitchen repaired dish machine. Ensure all PICs are aware of dish machine cleaning frequency and startup procedures. -1.5- |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed roll up door open at beginning of inspection.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed living and dead insects in facility near entrance to large prep room. REPEAT -2- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed food debris and plastic wrapping, as well as shopping bags inside dish machine while in use. Clean at least once a day. -.5- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed overfilled inside trash compactor. Ensure compactor is emptied often enough or provide additional compactor space to help keep refuse levels down. -0- |