|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
EHS observed upon arrival that the how water to the hand wash sink was cut off. PIC stated that the screw on the faucet had stripped and was not shutting off. CDI - PIC cut the hot water back on temporarily and the striping worked and was working properly. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
EHS observed that concentration for the sanitizer was not coming out at proper levels. PIC and EHS worked to see if there was QAC coming out of the distribution tank. It was not coming out at the correct concentration. CDI - employee went to the store and got a bottle of bleach to use as sanitizer. Sanitizer concentration in temperature log. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
EHS observed multi-purpose equipment cleaner and dish soap stored on the dry storage shelf with and above food items. CDI - PIC moved the chemicals to the chemical storage shelf. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Upon arrival, PIC told EHS that the steam table was not in proper working order and was not being used. PIC stated that they have ordered a new one and are waiting for it to arrive. They are going to get the old steam table out, repair when possible and use as a back up. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
EHS observed there is a tall reach in hot hold unit that is out back behind the establishment. Items that are not necessary to the establishment need to be removed from the establishment premises to prevent areas of harborage for pests and rodents. PIC stated that they were going to throw the old unit away. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles.
EHS observed the hood unit above the stove and fryers needs to be cleaned. Condensation of grease is on the sides and doors of equipment and wall directly beside fryer. |