|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C)
Hot water of at least 100 degrees F shall be provided at all hand wash sinks.
Hand sinks in the kitchen were ranging from 82F-87F and shall be adjusted to meet requirements. Manager stated a work order has been placed. EHS will verify.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Hand wash sink must not be used for purposes other than handwashing. Food residue was observed in the hand sink. Sink shall be thoroughly cleaned and used only for handwashing. EHS verified during inspection. CDI. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and utensils (Pf)
Equipment food contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Pans and utensils were observed soiled with food residue and shall be washed, rinsed, and sanitized. EHS will verify. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
Time may be used as a public health control for up to 4 hours if product is marked with the time it was removed from temperature control or the discard time is indicated on the product or otherwise identified. The food shall have an initial temperature of 41°F or less for cold holding or 135°F or greater for hot holding when product begins its’ 4 hour hold time without temperature control. Time stamps were not available throughout for food items. Manager stated stickers are used but was not able to place out today. EHS discussed importance of placing time stickers. Manager stated they will be printed and placed during inspection. CDI. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
COMMENT
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Food shall be protected from contamination by storing the food: 1) in a clean, dry location 2) where it’s not exposed to splash, dust or other contamination, and 3) at least 6” above the floor.
Food boxes were observed on the floor in the WIF. Manager stated a delivery truck came earlier today and the food items will be placed on the shelf. Oil was observed stored on the floor near the dish rack and shall be at least six inches off the floor. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
COMMENT
4-901.11 Equipment and Utensils, Air-Drying Required (C)
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Wet stacking was observed. Pans were cleaned during inspection. EHS discussed importance of air drying and repositioning pans to properly dry. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Dish machine was observed sanitizing with heat. EHS verified with personal heat strips. Manager stated they will order strips. EHS will verify. |