|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning Procedure- REPEAT
Observed two different employees wash their hands, and then turn off the faucet with their hand instead of using a papertowel. CDI - PIC had them rewash their hands. Points maintained at half because there was much improvement from last inspection.
(C) To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. (C) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Handwashing Signage-
Handwashing sign was found missing from the men's restroom. REHS provided a copy of a sign to the establishment to use.
A clearly visible sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES. (C) |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT
Raw chicken that was taken out of its original packaging was found stored over raw lamb in the walk in freezer. Only a few items observed without covers this inspection. CDI - PIC reorganized the walk in freezer. Points reduced to half for major improvement in covering foods.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- REPEAT
One in-use utensil for scooping spices found stored directly on the spice storage rack, which was not completely clean. Points maintained at half because this was a different observation than last inspection.
(B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - REPEAT
Observed an employee cloth drying clean dishes instead of air drying. PIC instructed them to air dry from now on. Points maintained at half because this is the first time cloth drying has been observed at this establishment and there was no wet stacking today.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining before contacting FOOD; and
(B) May not be cloth dried.(C) |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
Yes
|
Yes |
5-402.13 Conveying Sewage (P) REPEAT, VERIFICATION REQUIRED WITHIN 72 HOURS (Monday 6/8/26)
The pipe underneath the sanitize compartment of the 3 compartment sink is leaking onto the floor. REHS will return on Monday to verify that this has been fixed. Points maintained at half because the leak had been fixed since the last inspection, and the PIC found this new one and was able to provide proof that the plumber came out this morning, and that it just started leaking again.
Maintain sanitary sewage system.-P
5-402.11 Backflow Prevention (P) VERIFICATION REQUIRED WITHIN 72 HOURS (Monday 7/8/26)
There is no air gap between the pipe of the 3 compartment sink and the flood level rim of the floor drain. Install an air gap of a minimum of 1 inch. REHS will return on Monday to verify that this has been completed.
Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P |