|
23
|
0
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed raw proteins in cold drawer at cook line without date marks.
CDI- Chef dates items. (-0) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed one German cockroach behind cooler at cook line. No evidence of contamination to food observed. Facility has pest management contract and is advised to increase treatment/visit frequency to achieve total abatement. (-1) |
|
41
|
1
|
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 cloths in 50PPM quat at prep counter in back of kitchen.
CDI- Container remade to proper concentration. (-1) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed several fryer baskets in severely deteriorated condition with fraying and broken metal wire, no longer safe to use.
CDI- Baskets removed from cook line and not to be used for service. Replace fryer baskets when their structural integrity is no longer intact. (-0.5)
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 rusted and chipping racks inside WIC. Replace or treat to remove rust and restore ability to clean racks. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
10 DAY VR REQUIRED.
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no device for taking temperatures at high temp dish machine. EHS will make a return visit within 10 days to reassess. (-0.5) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris in lowboy gaskets throughout facility. Increased cleaning frequency is advised. (-0.5) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed broken hand sink near warewashing that shakes violently and screeches when turned on. Repair at earliest opportunity. (-0) |