|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2 employee drinks observed on top of food prep tables. Use cups with lid and straw and store on lower shelf below food and clean utensils. 2-401.11 Eating, Drinking, or Using Tobacco (C) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Potato wedges under heat lamp only 115F. Hot foods must be maintained 135F or above. Wedges discarded. Recommend using Time as a Public Health Control for foods that are difficult to maintain hot. Form left with PIC on last inspection. 3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Sliced cheese left on serving line was 63F. TCS foods must be stored 41F or below. Cheese was only out of temp 1 hr, so returned to reach-in freezer to quick chill. Recommend using Time as a Public Health Control for foods that need to be left out during serving times or install additional cold holding equipment on serving line. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Breakfast leftovers found wrapped tightly with plastic wrap inside walk-in freezer. Cooling foods should be loosely covered to help vent heat away from foods instead of trapping heat inside sealed container. Wrap opened up on all containers. 3-501.15 Cooling Methods (Pf) |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
Lots of mouse droppings observed on kitchen floors along baseboards. Lots of traps and glue pads being used. PIC has already placed all dry goods in rigid totes or moved to walk-in cooler. Teeth marks on plastic totes in dry storage room where mice are trying to get inside containers. Replace containers once damaged. Continue removing droppings and notifying exterminator until pest removed. 6-501.111 Controlling Pests (C) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
Meat prep sink is damaged and has open gaps on 2 sides of sink lip. Weld and grind smooth or replace sink within 10 days. 4-202.11 Food-Contact Surfaces - Cleanability (Pf) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Kitchen and serving area walls that connect to building interior are becoming very damaged from water leaks coming from processing room next door. Repair wall next to mop sink. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Some ceiling tile have been replaced with acoustical tile which is not easily cleanable. 6-201.11 Floors, Walls and Ceilings - Cleanability (C) |