|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
There was nobody that was set safe certified present during the inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf)
The soap dispenser in the men’s restroom was not working at the time of inspection. PIC was able to get the dispenser working by the end of the inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Beverage nozzles on drink machine in the dining room area were unclean. Clean nozzles nightly (wash, sanitize, rinse, and air dry).
Observed some dishes that had accumulation of grease residue left on the dishes that were stored as clean. It is very important to make sure dishes are clean to sight and touch to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed the food prep line rack with a bent/crack in one of the bars. This can prohibit the proper cleaning that is required for food contact surfaces. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf
The sanitizer was not dispensing properly giving an accurate reading with the test strips. PIC disconnected the pump to the sanitizer solution and poured some solution directly into the sanitizer sink to ensure the required ppm |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
The floors need to be cleaned under equipment as well as the tops of the buckets for sugar, rice, etc need to be wiped off.
Observed some utensils that had melted marks on the handles and cracks on the handles (spatula). Any utensils that are out of service due to damage should be removed from the store.
Observed accumulation of food residue around the cold holding prep unit on the line. This area needs to be wiped daily to avoid the accumulation of food residue. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
The sink in the female restroom needs to be re-caulked at the wall-sink connection. The pipe under the woman’s sink, needs to be clamped back together. The sealing at the hot water heater on the ceiling needs to be sealed. |