| 136 |
Eating, drinking, or using tobacco
|
critical |
Observed employees drinking from open cups in food prep area. |
| 128 |
Hand cleaning and drying procedure
|
critical |
There was no soap or paper towels at the main cook line hand sink. There was also insufficient hot water throughout the establishment. It is impossible to properly wash hands under these conditions. |
| 345 |
Hand washing facility; maintenance
|
critical |
1.Cook line hand sink is soiled.
2. Observed employee dumping egg wash into hand sink. |
| 346 |
Availability of hand washing cleanser
|
noncritical |
No soap available at cook line hand sink. |
| 347 |
Hand drying provisions
|
noncritical |
No paper towels available at cook line hand sink. |
| 295 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (C)
|
critical |
All coolers, carts, shelves and counters throughout establishment are soiled. |
| 296 |
Equipment food-contact surfaces and utensils; cleaning frequency
|
critical |
Numerous knives, utensils, slicers, mixers, peelers etc. etc. are soiled. |
| 298 |
Cooking and baking equipment
|
noncritical |
All wok stations, fryers, stoves and smokers are soiled. |
| 187 |
Potentially hazardous food; hot and cold holding
|
critical |
1. First prep top cooler holding at 47.8 degrees F. 2. Raw shell eggs left on counter with no temperature control. 3. Second prep top cooler holding at 47 degrees F. |
| 421 |
Storage of first aid supplies (critical)
|
critical |
BAND-AIDS , isopropyl alcohol and other items stored next to foods and clean dishes. |
| 177 |
Food storage (critical)
|
noncritical |
Buckets of open foods stored on floors throughout kitchen. |
| 205 |
Characteristics of materials for utensils and food-contact surfaces
|
critical |
Squeeze bottles and other plastic containers have cut up lids. Do not cut up plastics, plastic shards can easily contaminate foods. |
| 216 |
Nonfood-contact surfaces
|
noncritical |
Carts and shelves covered in foil and cardboard. These are not cleanable items. |
| 234 |
In-use utensils; between-use storage
|
noncritical |
Ice scoops stored inside ice bins with their handles touching the ice. |
| 245 |
Wiping cloths; used for one purpose
|
noncritical |
Soiled wiping cloths stored all over, counters, equipment etc. |
| 310 |
Cleaning ventilation systems
|
noncritical |
All vent hood filters at cook line are soiled. |
| 324 |
Plumbing system maintained in good repair (non-critical)
|
noncritical |
There are numerous leaks and standing water around all cooking equipment and prep sinks. |
| 329 |
Capacity
|
critical |
Maximum water temperature measured at 88.8 degrees F. |
| 392 |
Covering receptacles
|
noncritical |
Exterior trash dumpster lid left open. |
| 413 |
Protected outer openings
|
noncritical |
Back screen door is ripped up and is allowing insects into the kitchen. |
| 415 |
Controlling pests
|
critical |
House flies observed in establishment. |
| 426 |
Maintaining premises of unnecessary items and litter
|
noncritical |
Large container of used grease and water in back room. |
| 431 |
Physical structures; restrictions and frequency of cleaning
|
noncritical |
All walls ,floors and ceilings throughout kitchen and food prep areas are soiled. |