| 5 |
0.50 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
Yes |
Yes |
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event- PF;REPEAT- No written vomit or diarrhea procedure plan provided at inspection. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI: Establishment was given the plan. |
| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Observed hand soap in the front hand sink during the time of inspection. A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. CDI: Educated PIC and the soap was moved. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)- Observed the nozzles at the drink machine with brown/black build up on them. At any time during the operation when contamination may have occurred. CDI: Educated PIC on when to clean the nozzles.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Observed the sanitizer in the sanitizer bucket reading at 10 ppm. Chemical sanitizers used on food contact surfaces shall be at the stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). CDI: PIC remade the sanitizer. |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)- Observed two containers of buttermilk that was date marked for (8/8). FOOD shall be discarded if it: Exceeds the temperature and time combination except time that the product is frozen; CDI: the items were discarded and education was given on proper date marking.
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Observed one container of ham in the walk in cooler that had two date marks of 8/1 and 8/16. Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING , refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI: Educated PIC on the proper holding times of food. |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Controlling Pests (C)- Observed live cockroaches of various life stages throughout the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control AND
(D) Eliminating harborage conditions. Discussed with PIC about having pest control come to the establishment.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)- Observed dead cockroaches throughout the kitchen. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. |
| 45 |
0 |
Single-use & single-service articles: properly stored & used |
No |
No |
No |
No |
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)- Observed single service items, in the storage closet near the restroom, stored on the floor. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: At least 15 cm (6 inches) above the floor. |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
Yes |
Yes |
4-302.13 Temperature Measuring Devices, Manual Warewashing-Pf; REPEAT- No test strips or waterproof thermometer provided for high temperature dishwasher. (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Discussed 2017 FDA Food Code changes with PIC. High temperature dishwasher reached 160F in the final rinse using REHS delta trak thermometer. I will be back on 8/25/2022 to verify that this has been addressed. |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 (B) Leak pipe etc. not imminent threat- Observed a leak at the pipe of the front hand sink. A PLUMBING SYSTEM shall be: Maintained in good repair. Repair this item. |