|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Pf EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Multiple dishes on clean rack observed with stickers and residue. Items pulled for rewashing during inspection and began soaking to remove sticker residue. CDI
4-602.12 - C (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Microwave observed with buildup in interior cavity. Clean microwave to remove buildup. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - P A food shall be discarded if it exceeds the temperature and time combination specified in 3-501.17(A) or is in a container or PACKAGE that does not bear a date or day or is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). Milk and French vanilla observed with discard date of 4/7. PIC stated items were from a more recent time but exact day wasn’t known. PIC voluntarily discarded product and education held on date marking. CDI |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19- Pf If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify (1) the FOOD shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control (3) The FOOD shall be served or discarded within 4 hours from the point in time when the FOOD is removed from temperature control and (4) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. Roller grill items observed without time being tracked. Items pulled and discarded during visit. Education given on proper use of time during visit. CDI |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Equipment shall be maintained in good repair. Cabinet bottom observed falling in under Handsink in self service area and in poor repair under drink machine. Replace/repair cabinets in poor repair. Counter cracked near chili dispenser. Replace/repair countertop. (Hot holding unit observed broken during visit with maintenance repairing unit during visit.)
4-501.11(B) - C EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Gasket on Walkin cooler osberved tearing. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Cabinets in self service area observed with extreme buildup. Clean under every cabinet in self service area. Bottom of reach in freezers/cooler observed with buildup. Clean to remove buildup. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) - C A PLUMBING SYSTEM shall be maintained in good repair. Drain under soda machine observed not draining. All other drains in building are properly draining. Work order placed, soda machine cut off, and maintenance observed on site for repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12(A) - C PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Wall near prep area and ceiling/floor around soda syrup observed with large buildup. Clean throughout to remove and splash’s and spills. (Improvement shown) |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 , Change the filters and clean the intake and exhaust air ducts, so they are not a source of contamination by dust, dirt, or other materials. Vent area/duct over oven observed with heavy dust buildup. |