|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
Once instance on speed rack in work room where ground beef and whole muscle beef were stored above a tray of commercially packaged ready to eat sliced ham. Foods rearranged during inspection. Do not stored raw meat over ready to eat foods and follow proper storage order according to final cook temperatures. From top to bottom: ready to eat foods, whole cuts of pork/beef/fish (145F), comminuted/cubed meats and sausage (155F), and raw poultry (165F) on the bottom. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
Clean the underside of the cutting board tables along the metal frames to remove dried meat residues along them.
4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and accumulations. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
In mop room, a hose vacuum breaker is required between the open-ended red hose and the gray stop valve to alleviate the continuous pressure on the manufactured atmospheric vacuum breaker. In market work room, the spray gun with quick connect was left attached, although the hose was not under continuous pressure. Hose removed as precaution during inspection and should be removed after every use.
5-202.14 A backflow or back siphonage prevention device installed on a water supply system shall meet construction, installation, maintenance, inspection, and testing standards for that specific application and type of device. P |