|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Inspector observed PIC coming from main dining room directly to carving a cooked turkey in kitchen area. Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. CDI- PIC was asked to wash hands before proceeding to work with food. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Beef roast was found in back corner of walk-in cooler with a label with a date of 2/27/2025. No other information provided. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI - Voluntary discard. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.15 Can opener could not be dissembled for cleaning.Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.
4-205.10 Can Opener not approved for easy cleaning.Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Heat measuring disc was not available at time of inspection. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-101.11/6-201.11 inspected noted door jams and numerous holes in walls. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. |