|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Reminder that items used throughout the day with potentially hazardous foods (knives, utensils, egg mixer on the wall at the grill, etc.) need to be cleaned (washed, rinsed and sanitized) through the three compartment sink or, if not removable, cleaned in place at least once every 4 hours. CDI: Employees were reminded of the cleaning schedule for these items.
-Some of the drink nozzle covers had black syrup build up on the surfaces. Make sure the nozzles and components are removed, cleaned, and sanitized at a frequency that precludes growth and other residues.
(C) Except as specified in (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Some of the metal containers stacked together on the shelving unit above the three compartment sink were stacked together with leftover food residue and debris on the surfaces. Remind employees to properly scrape and preclean items, send them through the dish machine and check them for cleanliness before placing them in the clean equipment area.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Several stacks of the containers above the three compartment sink were found stacked together wet. Allow equipment to air dry before stacking them together, to prevent growth of mold or mildew.
After cleaning and sanitizing, equipment and utensils: (A) Shall be air dried or used after adequate draining. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
-The gaskets on the reach in cooler closest to the warewashing area are starting to rip on the top doors and need to be replaced.
-Some of the racks in the walk in cooler are starting to rust and become hard to clean. Replace these racks.
Equipment shall be maintained in a state of good repair and condition. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf) Chlorine bleach is used for a food contact sanititzer throughout the day but, there was no sanitizer available. Ensure a spray bottle or a wiping cloth bucket of sanitizer is available during working hours and it is separate from the wiping cloth buckets used for customer dining tables. CDI: PIC was asked to make more sanitizer for wiping cloths.
(B) Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and available for use during all hours of operation. Pf
4-302.13 Temperature Measuring Devices, Manual Warewashing (Pf)
Maximum registering test strips were unable to be found during the inspection. Purchase more maximum registering dish machine test strips or a thermometer within 10 days of this inspection.
**Verification visit will be conducted within 10 days to verify this thermometer was purchased and sanitizer is available.**
(B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.Pf |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
-Clean the inside surfaces of coolers where food debris has dropped.
(C) Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Plumbing system in good repair (C)
-The plumbing (drains under dish machine, sinks, and in bathrooms) are creating a noxious smell. Either the grease trap needs to be cleaned or, a plumber needs to diagnose the issue so the smell from the drains does not deter customers.
A plumbing system shall be maintained in good repair and condition. |