|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 USING A HANDWASHING SINK - OPERATION AND MAINTENANCE (PF)
A HANDWASHING SINK MAY NOT BE USED FOR PURPOSES OTHER THAN HANDWASHING.
Observed a cleaning brush stored in the handwashing sink in the customer area.
Manager removed the cleaning brush from the handwashing sink. CDI. *REPEAT* |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS - FREQUENCY (C)
SURFACES OF UTENSILS AND EQUIPMENT CONTACTING FOOD SUCH AS ICE BINS AND BEVERAGE DISPENSING NOZZLES AND ENCLOSED COMPONENTS OF EQUIPMENT SUCH AS ICE MAKERS, COOKING OIL STORAGE TANKS AND DISTRIBUTION LINES, BEVERAGE AND SYRUP DISPENSING LINES OR TUBES, COFFEE BEAN GRINDERS, AND WATER VENDING EQUIPMENT SHALL BE CLEANED AT A FREQUENCY SPECIFIED BY THE MANUFACTURER, OR AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL OR MOLD.
Observed black build-up on the ice chute at the beverage station in the customer area. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) AND (B) TIME / TEMPERATURE CONTROL FOR SAFETY FOOD, HOT AND COLD HOLDING (P)
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE MAINTAINED AT 135F OR ABOVE WHEN HOT HOLDING.
Observed a sausage, egg, and cheese biscuit (102F) improperly hot holding on the top shelving of the hot holding cabinet; and sausage and pepperoni pizza (119F) improperly hot holding on the bottom shelving of the hot holding cabinet. The hot holding cabinet is 2 different units (top and bottom).
Manager discarded the sausage, egg, and cheese biscuit; and the pizza. CDI. *REPEAT* |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 READY-TO-EAT TIME / TEMPERATURE CONTROL FOR SAFETY FOOD, DISPOSITION (P)
FOOD SHALL BE DISCARDED WHEN IT IS INAPPROPRIATELY MARKED WITH A DATE OR DAY THAT EXCEEDS A TEMPERATURE AND TIME COMBINATION AS SPECIFIED IN 3-501.17(A).
Observed a container of sausages in the reach-in cooler located in the BOH with an opening date of 01/27/2026. Manager stated the sausages were not expired and indicated the product had been incorrectly dated.
Manager verified the correct date and relabeled the container with an accurate date. CDI. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 COMMON NAME - WORKING CONTAINERS (PF)
WORKING CONTAINERS USED FOR STORING CHEMICALS SUCH AS CLEANERS AND SANITIZERS SHALL BE CLEARLY IDENTIFIED WITH THE COMMON NAME OF THE CHEMICAL.
Observed a chemical spray bottle labeled as water only and sanitizer. Manager verified it was sanitizer in the chemical spray bottle.
Manager re-labeled the chemical spray bottle clearly as SANITIZER. CDI. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 TEMPERATURE MEASURING DEVICES - FUNCTIONALITY (C)
IN A REFRIGERATOR OR HOT FOOD STORAGE UNIT, A TEMPERATURE MEASURING DEVICE SHALL BE LOCATED TO MEASURE THE AIR TEMPERATURE OR A SIMULATED PRODUCT TEMPERATURE IN THE WARMEST PART OF A REFRIGERATOR AND IN THE COOLEST PART OF A HOT FOOD STORAGE UNIT.
Observed that the hot holding cabinet located in the customer area is missing thermometers. A thermometer shall be provided for each shelf, as the cabinet consists of two separate units (top and bottom) that require independent temperature monitoring to ensure proper hot holding compliance. *0 POINTS TAKEN* |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 COVERING RECEPTACLES
RECEPTACLES AND WASTE HANDLING UNITS FOR REFUSE, RECYCLABLES, ANRETURNABLES SHALL BE KEPT COVERED WITH TIGHT-FITTING LIDS OR DOORS IF KEPT OUTSIDE THE FOOD ESTABLISHMENT.
Observed side door on dumpster left open. *REPEAT* |