| # |
Comments |
Points |
| 10. |
All employees must wear hair restraints. |
2.0 |
| 10. |
emp. in kitchen must wear hair restraints. |
1.0 |
| 10. |
All food handlers must wear effective hair restraints. |
1.0 |
| 11. |
dishwasher not sanitizing must wash dishes with machine and then sanitize in the 3 comp sink. will follow up in 4 days. sanitizer bottles were weak; all bottles must be 50-100 ppm chlorine or 200 ppm quat bottles were remixed CDI |
1.0 |
| 11. |
qUAT SANITIZING SYSTEM NOT WORKING CORRECTLY. MUST BE AT LEAST 200-300 PPM QUAT MUST MIX CHLORINE SANITIZER AND USE IT UNTIL QUAT SYSTEM IS FIXED. CHLORINE SHOULD BE 50-100 PPM CHLORINE SANITIZER WAS MIXED; CORRECTED DURING INSPECTION. |
2.0 |
| 11. |
Slicer had dried deli meat on the back of blade, must clean all equip and utensils every 2 hours during continous usage. |
2.0 |
| 11. |
Dried raw meat was on meat slicer and tenderrizer. Should clean equipment every 2 hours during continous usage. When washing dirty utensils you should wash & rinse in 1st vat and sanitize for two mins. in 2nd vat and air dry |
2.0 |
| 13. |
RE-SURFACE OR REPLACE WORN CUTTING BOARDS. |
4.0 |
| 14. |
All equipment must be nsf or equal |
4.0 |
| 14. |
ALL EQUIPMENT MUST BE NSF OR EQUAL. |
4.0 |
| 14. |
All equipment must be nsf approved or of equal standard. |
4.0 |
| 16. |
Keep all single service items wrapped up and protected |
4.0 |
| 17. |
Clean hood, grill, friers, wok line, gaskets on coolers, cooler handles and inside smoker. |
2.0 |
| 17. |
Clean shelving and equip good. repair dish-machine. |
2.0 |
| 17. |
Replace broken cooler gaskets on prep cooler. |
2.0 |
| 17. |
Clean and replace gaskets. |
4.0 |
| 17. |
Clean fan covers in walk-in coolers and freezers; replace torn or worn gaskets. |
2.0 |
| 18. |
Hot water was 114 f at beginning of inspection. Water heater was turned up and temp was up to 132 f by end (cdi) |
2.0 |
| 2. |
Various hot foods in hot hold unit were 118-124 f. all hot food must stay 135 f or above. Foods were reheated to 165 f. CDI |
3.0 |
| 2. |
Clux deluxe chic sand were at 130 f, all hot hold foods must be held at 135 f or higher. |
3.0 |
| 2. |
Chic on the buffet bar was 121-130 f. All pot haz hot foods must hold at 135 f or above. Cheese on cook line was 50 f. All cold foods must hold at 45 f or below. coolers must maintain proper food temps out of temp items were discarded corrected during insp |
6.0 |
| 22. |
Handsink is leeking below sink. |
3.0 |
| 23. |
Keep all dumpster doors and lids closed at all times. |
4.0 |
| 23. |
kEEP ALL DUMPSTER DOOR AND LIDS CLOSED AT ALL TIMES. |
2.0 |
| 24. |
Several flies seen today, improve pest management |
2.0 |
| 24. |
Several flies seen in the kitchen. take stronger measures to remove and prevent. Protect all foods to prevent flies from contaminating. |
4.0 |
| 24. |
Several flies seen today, improve pest management. |
4.0 |
| 24. |
Flies and knats seen in back at onions. |
4.0 |
| 24. |
Seal back door area so ants cant come in. Ants are present around tortillia machine. |
2.0 |
| 24. |
Flies seen today, improve pest management. |
4.0 |
| 24. |
Flies were a bad problem in the deli todya. take aggressive measures to control flies. |
4.0 |
| 24. |
FLIES SEEN INSIDE CUTTING ROOM; TAKE MEASURES TO CONTROL FLIES. |
4.0 |
| 26. |
CLEAN UP OUTSIDE IN THE BACK; REMOVE UNUSED EQUIPMENT, TO ELIMINATE PEST HARBORAGES. |
2.0 |
| 5. |
Replace some shower curtains; provide soap and towels some painting needed |
4.0 |
| 28. |
Clean floor under and behind racks & equipment. |
1.0 |
| 28. |
Repair to floors/baseboards where needed |
2.0 |
| 28. |
Replace stained/damaged ceiling tiles. |
1.0 |
| 3. |
Do not store bottles in ice machine. Use scoop w/handle in ice. Do not store tom. on floor. Keep all foods off floor in freezer. Do not store food boxes under drip in freezer. CDI |
3.0 |
| 3. |
All veg. and meats must come prewashed so no prep is taking place at 2-comp sink. do not put foods on drainboards of 2-comp sink. |
3.0 |
| 3. |
Repeat: when storing and displaying food place all cooked, pre-cooked and ready to eat foods above all raw meats. |
6.0 |
| 3. |
Foods must be cooked from 135 f to 70 f in 2 hrs, then from 69 f to 45 f or lower in the next 4 hrs. Top of prep cooler is not designed to rapidly cool. Do not store ribs below raw food. Keep immitation crabmeat above raw meats. CDI |
3.0 |
| 30. |
Clean vent in kitchen so dust does not accumalate & blow. |
1.0 |
| 32. |
use approved storage to keep items off the floor; no crates |
2.0 |
| 32. |
use approved storage to keep items off the floor |
1.0 |
| 32. |
use approved storage to keep items off the floor. |
2.0 |
| 9. |
Employee drinks must have (CDI) straws. Employees cannot eat on prep tables. Employee break area is needed in back. |
2.0 |
| 12. |
NOT OBSERVED |
0.0 |
| 15. |
NOT OBSERVED |
0.0 |
| 18. |
NOT APPLICABLE |
0.0 |
| 24. |
NOT OBSERVED |
0.0 |
| 28. |
CLEAR MOUSE DROPPINGS FROM DRINK FOUNTAIN CABINETS |
1.0 |
| 29. |
WEAR HAIR RESTRAINTS AT ALL TIMES |
1.0 |
| 7. |
NOT OBSERVED |
0.0 |
| 9. |
NOT APPLICABLE |
0.0 |
| 14. |
NOT OBSERVED |
0.0 |
| 20. |
NOT APPLICABLE |
0.0 |
| 23. |
NOT OBSERVED |
0.0 |
| General Comments |
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