2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no soap or paper towels available at the hand washing sink. No hand drying provisions. COS: PIC placed soap and paper towels at hand washing sink in kitchen used by employees.
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several items of food uncovered in the Advantage 2-Dr unit. Cooked beef and pork, raw chicken, raw beef, and cooked rice were uncovered. COS: PIC covered all items.
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cold holding TCS (Temperature Controlled for Safety) foods above 41°F. See temperature log for said items. TCS foods must be cold held at 41°F or below. COS: PIC discarded all the food.
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed hot holding TCS (Temperature Controlled for Safety) foods below 135°F in different area in the kitchen. See temperature log for said items. All TCS foods must be hot held at 135°F or above. COS: PIC discarded food.
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw pork and chicken packages laying in the vegetable sink thawing. Vegetable sink is only used for vegetables and no meat. Can not thaw meat in vegetable sink. COS: PIC removed meat and cleaned vegetable sink.
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed soiled nonfood contact surfaces of shelves, rolling cart, sinks, microwave, and cooking equipment. Will have items cleaned within three to five days.
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed soiled walls and floors in the kitchen area and under cooking equipment and shelves. Also observed rusted shelf by three compartment sink. Will have three to five days to clean and repair rusted shelf.
