6: 2-401.11 Open beverages observed on kitchen counter (COS). Corrective Actions: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
10: 5-202.12 Front hand sink water is less than 85°F; repair to have hot water. Corrective Actions: Provide a mixing valve or combination faucet capable of providing an adequate flow of water at 85°F or more.
10: 6-301.14 All hand sinks were missing signs (stickers were provided). Men's rest-room is out of soap & towels. Corrective Actions: Provide a sign/poster that is clearly visible to all employees. Keep soap and paper towels at all hand sinks.
28: 7-206.12 Some poison observed on floor instead of inside a tamper-resistant box. Corrective Actions: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
33: 3-501.15 Plastic bags of lentils all stored in one large tray; cool in shallow pan, less than 4 inches to cool within guidelines; rearranged during inspection. Corrective Actions: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
38: 6-501.111 Air gaps observed at bottom of entrance doors. Live German cockroaches observed on wall by back hand sink towel dispenser and on the 3-part sink. Dead Oriental cockroaches observed on floor in back storage area. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Eliminate air gaps at entrance doors.
47: 4-501.11 Unused/old equipment: ice machine, 3-door back freezer and stove. Back 3-door freezer condenser is icing up and has no thermometer. 3-door refrigerator door gaskets are falling apart. Corrective Actions: Remove unused equipment. Repair or replace the damaged equipment.
51: 5-203.14 New ice machine has no back flow preventer device on water supply line and the unit is leaking water onto the floor. Corrective Actions: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system and fix any leaks to or from the ice machine.
53: 6-501.19 Women's rest-room door isn't self-closing and has no covered trashcan. Corrective Actions: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease. Provide self-closer for the door and provide a lid to the trash can.
54: 5-501.113 Grease dumpster lid not kept closed; area not kept clean. Corrective Actions: Cover all waste containers when not in continuous use.
55: 6-501.12 Floors not kept clean. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
55: 6-501.11 Closet floor not fully sealed. New wood shelves should be sealed. Seal-up holes, cracks & crevices in walls, floor and ceiling. Corrective Actions: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Lentils in the "True" 3-door ref
65 °F
Cooling
Shredded cheese in the "True" 3-door ref
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
3-door freezer in back
"Victory" 2-dr freezer
0 °F
3-door freezer
4 °F
2-door freezer
-3 °F
3-door ref in back
"Avantco" 1-door freezer
10 °F
"True" 3-door ref
35 °F
"Berg" 1-door freezer
-4 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
(0 points)
OUT
6 Proper eating, tasting, drinking, or tobacco use.
COSViolation
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
NO
8 Hands clean & properly washed.
Compliant
Observations
NO
9 No bare hand contact with RTE foods or approved alternate method properly followed.
