|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) opened vat of sugar syrup stored on the floor of the register area. CDI - Vat was moved to nearby, available shelving. |
|
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 cardboard sheeting at three (3) shelves at food storage area, and two (2) sheets of untreated particle board wood at chemical storage. Remove absorbent shelving materials at storage areas subject to spillage or staining and, if necessary, replace with non absorbent shelving materials. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed 3 compartment sink dispensing water at a maximum temperature of 104F. When tightened fully, cold water was still dispensed from the three compartment sink faucet, lowering the maximum temperature of the hot water dispensed. No other hot water availability, ware washing, or food contact sanitation violations were observed at the time of inspection.
Facility shall either address by verifying that water at three compartment sink is able to be dispensed at 110F or greater or provide an approved wash solution detergent that allows for lower washing temperature.
A verification will occur no later than 02/21/2023 |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) employees sealed lunch container and one (1) bag of carrot sticks stored above unwashed produce in standing RIC. CDI - Employee food items were lowered to available lower shelving to prevent potential contamination. |