|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12; Core; Observed hand sink hot water 71F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.
6-301.12; Priority Foundation; Observed paper towels missing at hand sink near back door.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels; Pf
(B) A continuous towel system that supplies the user with a clean towel; Pf or
(C) A heated-air hand drying device; Pf or
(D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Towels provided. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 3-101.11; Priority; Observed pink spoilage on hard boiled eggs stored inside reach in.
. Food shall be safe, unadulterated, and honestly presented- item discarded. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114; Priority; Observed chlorine residual 0PPM at dish machine. Chlorine shall register 50-200PPM when tested. Manager will call for service on unit.
4-601.11 (A); Priority Foundation; Food debris in one prep sink. black encrusted residue/ growth present around food prep sink drain and on can opener blade. Dried food debris on several knives stored as clean above prep table.Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed during inspection.
4-602.11; Priority; Soiled in-use cutting boards on make line and at the prep station where onions are cut. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours- all items washed. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17; Priority Foundation; Observed significant improvements in date marking. However, observed incorrect dates on bulk containers holding portioned to-go containers of rice.
Ready to eat , Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
3-501.18; Priority; Observed peanut chutney, and onion sauce holding with prep dates 4/17/26.
Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Priority Foundation; Observed employee actively washing dishes at the 3 comp sink, however, the dishes were not submerged in the soapy solution 110F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F- items re-washed. |