|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Food employees must wash their hands when switching between working with raw food and working with ready-to-eat foods. P
Observed a team member cracking eggs and handling other foods such as bread Educated team members on washing their hands in between the changing of raw to ready to eat foods.
CDI- Team member corrected by washing their hands. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P
Observed foods such as sliced tomatoes and lettuce above temperature threshold in prep unit due to recently being processed . See temperature chart. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf
Observed no time stamp present on shelled eggs being held on time during the inspection.
CDI- Time stamp was placed during the inspection by PIC. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf
Observed chopped lettuce inside of the prep unit bottom cooler with the lids tightly attached. Recommend venting to allow food to cool down at a faster rate.
CDI- Vented chopped lettuce during the inspection. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control.
Observed flies inside of the food establishment. Be vigilant in efforts to continue to control the spread of pests. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacked dishes over the 3 compartment sink. Ensure that dishes are stored in a manner that allows them to effectively air dry by pyramid stacking or stacking separately. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Except for toasters, mixers, microwave, ovens, water, heaters, and hoods, food equipment shall be used in accordance with manufactures intended, use and certified or classified for sanitation by an American national standards, institute accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall meet parts 4-1 and 4-2 of the Food Code as amended by this Rule. 4-205.10; Core; . Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas.
Observe the stove, egg refrigerator, chest freezers, crockpots are not commercial equipment, and should be replaced with commercial equipment
4-501.11 Equipment shall be maintained in good repair.
Caulk behind hand washing sink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Physical facilities shall be maintained in good repair. A general contractor has been employed to make roof and ceiling repairs to the building.The floors have soft areas, broken tile and exposed wood.
6-501.12;Core; the floors throughout the kitchen are soiled under the equipment. Floors shall be maintained clean.
6-501.11; Physical facilities shall be maintained in good repair. The manager communicated. A general contractor has been employed to make roof and ceiling repairs to the building.The floors have soft areas, broken tile and exposed wood.
6-501.12;Core; the floors throughout the kitchen are soiled under the equipment. Floors shall be maintained clean. |