|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12; Core; Handwashing sink hot water only reaching 87F. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Have sink adjusted so able to provide hot water to at least 100F. [REPEAT]
5-205.11; Priority Foundation; Handwashing sink blocked with large trash can and cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Trash and cart moved during inspection. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13; Priority Foundation; Thawing Method: Large sheet pack of frozen fish thawing in prep sink, not fully submerged in water. Open frozen ROP packages of fish before thawing to allow air in. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Fish broken up and submerged with water flowing over. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112; Core; Air temperature thermometer not available in the low cold-hold unit. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115; Core: In shared trash enclosure, large pile of loose discard items on ground. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove the discards pile and maintain area clean. [REPEAT]
5-501.116; Core; In shared trash enclosure, grease receptacles with oily residue buildup along top and sides of containers and along the ground around the containers. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area, using dry cleaning methods (paint scraper, paper towels, kitty litter, flat shovel) so not washing oily water into storm drains. [REPEAT]
5-501.16; Core; Handwashing sinks lacking a trash can, in vendor space as well as at dishroom rear hand sink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can, that is not so large as to block access to the sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11; Core; A couple lights out over the cook area. PHYSICAL FACILITIES shall be maintained in good repair. Replace the light bulbs. |