6-501.111; Core; Live cockroach observed on the drain board of the 3 compartment sink. The rubber baseboard has pulled away from the wall allowing for harborage areas. Seal the baseboard to the walls to eliminate harborage areas. 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 as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
1.0
55.
6-201.13; Core; Seal areas between baseboards and the walls to eliminate harborage areas for pests. have the wall behind the faucet of the mop sink inspected for water leaks and damage. RFP wall appears to be building and the seal is breaking around the basin of the mop sink. Seal all areas exposed to water to eliminate water intrusion. ) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch).
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement! Follow-Up: 05/24/2018
Small hamburger patties being hot held were out of temp! All hot foods must maintain 135 degrees or above at all times. Monitor these food temps regularly!
2.0
34.
Do not hang cutting boards on clean utensil rack next to handsink in back room! They could be contaminated from splash from handwashing.
0.0
49.
Documentation of approved training - 2 point credit awarded.
When checking dishmachine for sanitizer, it looks like it needs to put a little more chemical in the sanitize cycle. It should clearly read 50-100ppm when testing!
0.0
16.
Hot dogs on hot dog machine were out of temp. All hot foods must maintain 135 degrees or avoe at all times. Unit was turned up and hot dogs were reheated. Use your metal stem thermometer to check food temps regularly.
2.0
34.
Install splash guard on side of clean dish air dry rack so splash from handsink does not get on dishes.
0.0
49.
Documentation of approved training - 2 point credit awarded.
