Deducted | Critical | Remarks |
4 | Yes | JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.
JCDH 2.2 Provide food safety training for all food handlers as required. // No proof of training provided at time of inspection. |
2 | No | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Men with facial hair require beard restraints when cooking/prepping/handling food.
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4 | Yes | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.) // Entire shelving of stored utensils such as cups and containers with visible residue. PIC removed all soiled items to re wash, rinse and sanitize. |
1 | No | 4-901.11 Allow utensils to air dry before stacking. // Observed wet stacking on cups, containers, hotel pans. |
4 | Yes | 5-103.12 Provide hot and cold water under pressure at the ware washing sink. // Lack of cold water pressure at ware washing sink.
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1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) // Loose and leaking faucet at compartment sink. |
2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Holes in wall next to deep freeze in storage room. Holes in ceiling of storage room. Kitchen doorframe with damage.
6-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture. // Storage room floor/walls/ceiling needing smooth and easily cleanable surface. |