|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
TCS food shall be maintained at 41 or less.
Food in prep top at the end of the cook line with spring roll at 60F cut tomato- 58F noodles- 47F.
WIC ambient temp is at 48 chicken at 48F, chicken at 49F, beef at 50F.
CDI- all items were voluntarily discarded by PIC. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Equipment shall be maintained in good repair.
-servware freezer rusted in the back of the establishment.
-RIC on prep line not in use (recommend remove or replace broken equipment)
-several lights out underneath hood.
- both black one door upright freezers with heavy ice accumulation and torn gaskets.
*Remove or repair the broken equipment.
-WIC with an ambient of 50F. Condenser was frozen and all TCS that maintained at 41F were relocated by PIC to different cold holding units. WIC was turned off to be serviced. All TCS items that were above 41F were voluntarily discarded by PIC. WIC will not be used until condenser no longer as accumulated ice and the ambient temperature returns to 41F or below.
4-205.10 Food Equipment, Certification and Classification (C)
Food equipment shall be used in accordance with the manufactures' intended used and certified or classified for sanitation by ANSI.
residential blender next to microwave.
Spoke to PIC that if items are not being used they need to be relocated out of the kitchen.
(General note to find spec sheets for commercial cool freezers being used to ensure they are certified commercial equipment). |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
[C]- NFCS of equipment shall be kept clean.
-wok station needs general cleaning
-gaskets of equipment need general cleaning. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT
5-205.15 (B) Plumbing system shall be maintained in good repair.
All plumbing fixtures, pipes, and attachments shall be kept in good repair.
- leak underneath 3 comp and at the right side 3 compartment sink faucet |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.12 Cleaning, Frequency and Restrictions (C)
Physical facilities shall be cleaned as often as necessary to keep them clean.
-general cleaning needed throughout the establishment (floors, walls, ceiling focusing under equipment)
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair.
ceiling over water heater is missing and the ceiling in the bathroom in disrepair.
-rust along the walls in the back prep area.
moved to half points for visible improvement from the previous inspections |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-303.11 Intensity - Lighting (C) the light intensity shall be at least 10 foot candles in the walk in refrigerator and dry storage areas.
light intensity measuring at 3 to 5 footcandles in the WIC. |