Observation: Baked items at the front service counter do not have overhead cover to protect from environmental sources of contamination. Display only and keep bulk products covered on speed rack.
3-302.11;(4) Except as specified under Subparagraph 3 501.15(B)(2) and in par. (B) of this section, storing the FOOD in packages, covered containers, or wrappings;
0.0
47.
Observation: The gasket on the milk refrigerator at front coffee station is in poor repair/torn. 4-501.11; Core;A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
47.
Observation: The cutting boards on the prep refrigerator and prep tables are heavily scored. Resurface or replace cutting boards.
4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
55.
Observation: Floor areas in and around equipment, behind are heavily acccumulated with debris. Implement cleaning schedules for these areas. ***REPEAT***
6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
1.0
General Comments
Plan to increase cleaning frequency of ice machine going into summer months to prevent buildup; Ensure that staffing can obtain allergen information for all menu items;
4-602.13; Core; Cleaning needed of shelving units, racks and make line/reach in units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
0.5
55.
6-501.12; Core; Cleaning need of floors and walls throughout including walk ins. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; A few dishes stored clean had food debris and sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
0.0
20.
3-501.14; Priority; Potatoes, sausage and ground beef cooling inside walk in over 2 hrs 98-110F. TCS foods shall be cooled from 135-70F in 2 hrs and 70-41F in 4 hrs. CDI: Items discarded.
1.5
38.
6-501.111; Core; Flies in bakery area. Seek more aggressive controls.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes, clean dishes stored in soiled containers and bakery pans have rust build up on the outsides of them and are being stored stacked. Utensils shall be stored in a self draining position that allows air drying, in a clean dry location and safe from contamination.
0.5
47.
4-502.11(A) and (C); Core; Rust build up on baking pans. Utensils shall be maintained in good repair.
0.0
49.
4-602.13; Core; Cleaning needed of shelving units and make line/reach in units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Cleaning need of floors and walls throughout including walk ins. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
