|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. P The PIC was observed turning with water off at the hand sink with her clean hands. EHS explained to the PIC that after washing and drying her hands, they must turn the water off with a paper towel so that she does not re-contaminate her hands. The PIC immediately rewashed her hands. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf The bologna and smoked sausage in the prep cooler was date marked with a February date. The PIC told the EHS that the date was when the items were prepared and frozen and that they were pulled from the freezer 2 days ago. EHS explained that when ready to eat TCS foods are removed from the freezer to be thawed they must be date marked with the date they begin thawing and the date they are removed from the freezer is considered day 2. Both items were date marked during the inspection. CDI |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 The foods on TPHC had not been marked yet when EHS arrived. The restaurant opened 30 minutes prior and the PIC got busy doing other tasks. TPHC foods were marked immediately. No points taken today. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. The back door was propped open when EHS arrived. Do not leave doors that lead outside open as this allows for easy entry of pests. No points taken today. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily. The chlorine sanitizer in the wiping cloth bucket test 0 ppm. More bleach was added to the bucket and tested 200 ppm. EHS recommends testing the sanitizer each time it is made to make sure it is 50 - 200 ppm. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. The cup dispenser was very overfilled and the protective sleeve was not pulled up on the cups, allowing for the potential of contaminating the lips of the cups. EHS explained that the cup dispenser shall not be overfilled or the protective sleeve shall remain on the cups to protect the lips of the cups. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. There is grease build up on all sides of the fryers. Clean the fryers. Also clean inside the fryer doors. Clean under the grill. Clean inside the 2 door reach-in freezer and the split door freezer. Remove the peeling plastic from inside the doors of the split door freezer. Clean the floor in the walk-in cooler. Clean the fan covers on the fan box in the walk-in cooler. There is a build up of grime on the shelves in the 1 door reach-in cooler. Clean the shelves. Clean the front of the ice guard in the ice machine. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. A lot of cleaning is needed throughout. Clean the ceiling tiles, ceiling vents, light lens, walls and floors throughout. Clean floor in outside storage building.
6-501.11 Physical facilities shall be maintained in good repair. Repair or replace the hand sink vanity and the sink. The laminate is coming off the side of the vanity and the top left corner of the sink has broken off. Replace the missing floor tiles behind the bread rack in the dry stock room. Repair floor damage at the back door. Reattach the base molding and FRP to the left of the 3 comp sink. There is also also a corner piece of FRP under the dirty drain board side that is broken and falling off. Replace the corner piece. Great Stuff Foam has been used in various places. Great Stuff Foam is not easily cleanable, therefore it needs to be removed or cut down and cover with something that is easily cleanable.
IF THESE ITEMS ARE MARKED AT THE NEXT INSPECTION, FULL CREDIT OF 1 POINT WILL BE TAKEN. |