|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P) - Observed owner crack raw shelled egg with gloves on then continue to handle clean utensils and squeeze bottles without changing their gloves. Once gloves become contaminated after handling raw meats or shelled eggs they shall be immediately removed to prevent cross contamination. Discussed this with the owner during the inspection and they remove the gloves and washed their hands. The utensil and squeeze bottles handled were sanitized during the inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Sliced cheese was sitting on division board of 3 compartment sink when starting inspection at 55F and owner put the cheese back into the 1 door cooler. Cold held TCS food shall be maintained at 41F and below. Cheese was discarded.
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P- Observed shelled eggs sitting on division board at 50F. Shelled eggs shall be maintained at 45F. Eggs were put in 1 door cooler during the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses - Observed wet cloths sitting on the counter during the inspection. Wet cloths shall be stored in a properly mixed sanitizer between uses. Both were put into sanitizing solution during the inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) - Observed aprons and hats hanging on rack where clean utensils are stored. Keep clean utensils stored in a clean and protected manner. Keep personal items stored in a different area. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) - Observed single-use articles stored right side up. Keep single-use articles protected by covering or inverting them. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Cleaning needed to interior of 1 door freezer, interior of 1 door cooler, and around/under cooking equipment. Nonfood contact surfaces shall be cleaned at a frequency that prevents build-up. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - Physical facilities shall be kept in good repair. Floor is peeling up and damaged throughout facility. Holes seen in walls in the restroom. Repair peeling wall panels in kitchen. Ceiling in back storage is water damaged. Wall is damaged where deep freezer used to be. Hole in window behind handwashing sink. |