|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Observed pans inside the back kitchen handwashing sink.
A handwashing sink shall be accessible at all times for employee use.
Pans were relocated. CDI
6-301.12 Hand Drying Provision (Pf)
Back kitchen handwashing sink observed without paper towels.
Each handwashing sink shall be provided with disposable towels or a heated-air hand drying device.
Paper towels were provided. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Buildup observed on the interior of the ice machine ice scoop. Food residue observed on the interior of metal pans at the dry dish rack above the three compartment sink.
Equipment food contact surfaces and utensils shall be clean to sight and touch.
Ice scoop and pans were rewashed. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Shelled eggs and shredded cheese in two door reach-in cooler measured above 41F (see temperature logs). Person in charge stated that the reach-in cooler occasionally turns off and is scheduled to be repaired on the day of or day after inspection. Person in charge advised to only store non-TCS items in the reach-in cooler until reach-in cooler is repaired.
Time/Temperature Control for Safety Food shall be maintained at 41F or less.
Eggs and cheese were relocated to the prep cooler. EHS will return to verify that cooler is repaired. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
Observed container of fries thawing next to the fryer warmer.
Time/Temperature Control for Safety food shall be thawed under refrigeration that maintains the food temperature at 41*F or less or completely submerged under running water; with a water temperature of 70°F or below and with sufficient water velocity to agitate and float off loose particles in an overflow.
Fries were relocated to the reach-in freezer. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Grease buildup observed on the pipes underneath the hood. Observed buildup on the interior of the chest freezer.
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris.
No points taken. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat
Front handwashing sink was slow to drain. Person in charge made aware. No other drainage issues observed in the establishment during inspection.
Plumbing system shall be maintained in good repair.
No points taken. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Damaged floor observed in front of the steam table. Hole also observed in the middle of the grease trap.
Physical facilities shall be maintained in good repair.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Observed broken reach-in cooler stored by the walk-in cooler. Excess equipment also observed next to the walk-in cooler.
The premises shall be free of items that are not necessary to the operation or maintenance of the establishment.
6-501.12 Cleaning, Frequency and Restrictions (C)
Debris observed on the floor in the dry storage area.
Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Observed employee drinks stored on top of the sugar bins and alongside establishment items on the rack above the back kitchen handwashing sink.
Areas designated for employees to eat, drink and use tobacco shall be located so that food, equipment, linens and single-service and single-use articles are protected from contamination.
6-501.110 Using Dressing Rooms and Lockers (C)
Observed cell phone on the back kitchen prep table at the beginning of inspection.
Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. |