|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed three (3) spoons stored in dry powders at smoothie area with handles contacting the food. CDI - Spoons were removed and rotated to the ware washing area for corrective cleaning. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket at kitchen area RIC.
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 rust on storage shelving above 3 compartment sink.
Note: Facility damage has been noted during issuance of the facility transitional permit and is under continued observation for the remainder of the transitional process. |
|
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 93F. When tightened fully, cold water was still dispensed from the three compartment sink faucet, lowering the maximum temperature of the hot water dispensed. When newly prepared during a shift change, a maximum temperature of 89F was observed in the 3 compartment sink wash basin. No other hot water availability, ware washing, or food contact sanitation violations were observed at the time of inspection.
Facility shall either address cold dispensing into 3 compartment wash solution or provide an approved detergent that allows for lower washing temperature.
A verification will occur no later than 02/06/2023 |
|
49
|
0
|
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 minor food soils in non food contact portion of reach in freezer. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed exposed, absorbent portion of kitchen flooring where tile has been previously removed.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and missing ceiling tiles in kitchen, dry storage, and bathrooms. Observed damaged walls in primary hall way, kitchen, and restroom.
Note: Facility damage has been noted during issuance of the facility transitional permit and is under continued observation for the remainder of the transitional process. |