|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
*Outdoor grill grates and griddle top need to be detailed due to grease buildup. CDI-Dishes were placed at sink to be washed, rinsed and sanitized. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P *Date marking on front of 2 door reach had RTE TCS items that was not in date and none of the containers had dates on them. CDI- The dates on the door was updated to the correct dates of food. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 - Outer Openings, Protected: Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors; closed, tight-fitting windows; and filling or closing holes and other gaps along floors, walls, and ceilings.
*Observed a part of the door and is broken off and there are gaps around the back door. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
* Wood countertop needs to have holes filled in and be resealed so it is smooth and easily cleanable. Gaskets on 2 door reach in poor repair and need replaced.
*Ensure containers that are cracked are repaired or replaced. Short 2 door reach freezer has ice building up on back side and within freezer - repair or replace to ensure functioning properly.
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and be certified or classified for sanitation by an ANSI-accredited certification program.
*Glass 2 door reach is not approved for storage of working containers and is approved for prepackaged foods only. Fryer is not approved under grill bill and was observed being moved into storage (walk-in) at beginning of inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch.
*Sides of equipment need to be detailed. Gaskets need to be detailed due to microbial growth and buildup of food debris. Detail fronts of the 2 door prep unit where gasket meets the metal when door is closed due to microbial growth buildup. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used.
*Observed piles of equipment and fryer in walk-in storage area. Work on removing anything that is not necessary and organize so that it does not become a harborage for pests and can be cleaned.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
*Gaps, crevices, and holes in and around top edges of walls and ceiling needs to be sealed. Tape being used to cover gaps along top of walls in utility room needs to be removed as it is not approved. Improvement on cleaning floors from previous inspection. Repair caulk along right side of handsink and the back of the 3 compartment sink. |