|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12; Priority Foundation; No paper towels were available at the handwashing sink behind the register. Each handwashing sink shall be provided with individual, disposable towels. CDI - paper towels replaced. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A); Priority Foundation; Two metal pans and a food scoop stored as clean were observed with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - items removed for more thorough cleaning. Full points may be taken on next inspection for repeat violations. Cleaning seems to have improved. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); Priority; Some TCS foods were holding above 41F on the makeline (see temp chart). TCS (Time/Temperature Control for Safety) foods shall maintain 41F or below in refrigeration. Boiled eggs and mozzarella were placed in a unit that was actively defrosting and others were stacked too high in containers in the fliptop to maintain proper temp. Use working refrigeration and do not overstock foods above chill line. CDI- eggs and mozzarella were relocated to cold units and excess food was placed in reach-in portion below. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12; Core; Scoops were stored with their handles touching chicken and tuna salad inside food containers on the makeline. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container to prevent contamination when used on TCS food. Store handles accordingly. CDI- handles removed. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11; Core; Multiple metal pans were stacked wet, including ones with food residue still present. After cleaning and sanitizing, equipment shall be placed in a self-draining position that allows air drying. Separate pans for drying. Full point taken for repeat violation. Pans were separated during inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core; Rust observed on wire shelving where clean equipment is stored. Equipment shall be kept in good repair. Replace shelving in near future. No point taken |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Residue accumulation observed on interior bottom and front sides of makeline reach-in/fliptop units. Black residue observed inside gaskets of reach-in cooler drawers. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency. Cleaning has improved since previous inspection and PIC is working with old equipment. Full point not taken. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11; Core; One light in back prep area above soup reheating station is uncovered. Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. PIC has replaced covers on all other light fixtures since previous inspection. This last one has a bent frame and PIC is working on repair in good faith. No point taken |