|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Food shall be protected from contamination by storing food in covered containers. Cut onions uncovered in walk-in cooler. CDI by covering containers. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15(a) Cool food quickly by placing food in shallow pans and separating food into smaller portions. Use walk-in cooler or freezer for cooling food quickly. Chicken at 58F. CDI by placing in walk-in cooler. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Several flies in kitchen during inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Employees should wear hair restraints such as hats, hair covering or nets designed to keep hair from contacting exposed food, equipment, and utensils. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F. Wash solution at 82F during inspection. CDI by adding hot water. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude soil accumulation. Clean outside of equipment, trash cans, piping under cooking equipment, faucet handles on sinks, wire shelving in walk-in cooler, outside of food storage containers in walk-in freezer, remove dirty cardboard and egg trays. Clean fan covers in walk-in cooler. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Physical facilities shall be maintained in good repair. Broken floor tiles, damaged ceiling tiles, ceiling grid, baseboard, FRP, and walk-in freezer floor. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Lighting intensity shall be 10 foot candles in dry storage & 50 foot candles in food prep areas. Lighting should be increased. |