|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) - Observed sanitizer bucket stored in handwashing sink when starting inspection. Handwashing sinks shall be used for handwashing only and not storage. Bucket moved during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed ground beef and cheese in 1 door cooler at 45F. Digital reading stated it was 36F. I put ambient thermometer inside cooler and after about 5 minutes I checked it and it was 45F. I will return on Monday to verify cooler can maintain TCS foods at 41F and below. Raw chicken at prep cooler bottom was 44F, observed door slightly open. Ensure door is being fully closed. TCS foods at the prep cooler top were at 41F and below so I believe the chicken was warmer due to the door being left open. Cold held TCS food shall be maintained at 41F and below. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) - Observed chemical bottom cutting boards at 3 compartment sink beside towels, utensils and single-use articles. Store chemicals in a manner that prevent possible cross contamination with food, utensils, and single-use articles. Bottle moved during inspection. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta - Observed seasoning shakers and squeeze bottles without labeling. Ensure all working containers of food are being labeled to identify the food inside of them. Recommend using rubber I.D. bands. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - Jewelry (C) - Observed owner handling food with a watch on. No finger or wrist jewelry is permitted while food handling besides a single banded ring. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Cleaning needed to exterior of refrigeration and cooking equipment. Nonfood contact surfaces shall be cleaned at a frequency that prevents build-up. Improvement from last inspection, 1/2 deduction. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - Additional cleaning needed to the flooring throughout the mobile unit. Physical facilities shall be cleaned at a frequency that keeps them clean. |