|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Pasta with sauce was observed reheated to 105F. The item was taken from the steam table and reheated in the steamer to 150F+. EHS discussed checking temperatures before placing in a steam table. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility only has a dial top thermometer with high dimple. PIC is going to order a thin probe thermometer for easily checking foods. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. A bowl was being used to scoop pizza sauce onto a pizza and left submerged in the sauce. A ladle or spoon with longer handle is needed so that handle can remain above the food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. The walk in freezer has a buildup of ice on the condenser pipe. Reattach the walk in freezer gasket. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P The spray arm for the pre-rinse faucet at the dish machine was hanging below the flood rim of the sink. EHS showed maintenance the issue who is going to repair the sink. EHS will follow up to ensure work is completed. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-402.11 A direct connection may not exist between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P The drain under the dish machine had become stopped up and was backing up and overflowing into an adjacent floor drain. The ice machine drain pipe and dish machine drain pipe both were below the flood rim of the drain and were submerged in the water of the drain. Facility maintenance repaired the drain during inspection so it was flowing properly. EHS showed PIC where/how to cut pipes so that do not extend into the drain. EHS will follow up to ensure drain pipes have been shortened. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Address low floor grout in several areas, including around dish area and prep area. Repair the wall behind the prep sink where it is damaged. |