|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) food residue observed in kitchen handwashing sink. Discontinue practice as handwashing sinks can be a significant source of contamination and shall only be used for handwashing. CDI education |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw meats shall be stored according to final cook temperatures. REHS observed Ground beef over whole cuts of beef. Raw Chicken over whole cuts. Raw shell Eggs over fresh cilantro. CDI rearranged |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)TCS foods held more than 24 hrs must be date marked.
REHS observed one quarter pan of previously cooked shredded beef marked 7/7. CDI -discarded |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) all food equipment shall be rated for sanitation. Certified NSF or equivalent. REHS observed in-use domestic rice cooker and domestic chest freezer. Replace this equipment as soon as possible. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) establishment uses quaternary ammonia sanitizer in the 3 comp sink. Test strips were unavailable at the time of inspection.
4-302.13 Temperature Measuring Devices, Manual Warewashing (Pf) establishment has a hot water dishmachine but does not have testing devices to verify final rinse temperature. A irreversible registering temperature indicator or maximum registering thermometer is required if hot water dishmachine is to be used.
Owner states possible Conversion to chemical dishmachine. VR |