Date: November, 19 2021
Occupancy:
Score : 80
Points Deducted | Food Safety Requirements | Corrective Action | Corrected during Inspection |
---|---|---|---|
3 | 7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite destruction | Dispose of spoiled lemon slices. | No |
3 | 10. Food contact surfaces and Returnables ; Cleaned and Sanitized at _______ ppm/temperature | Clean inside ice machine. | No |
3 | 18. Toxic substances properly identified, stored and used | Label all chemical spray bottles and store in proper place. | No |
2 | 23. Hot and Cold Water available; adequate pressure, safe | Adjust hot water at hand washing sink. (It’s lukewarm). Restrooms hot water needs adjustment also. | No |
2 | 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips | Provide a visible thermometer inside all refrigeration. | No |
2 | 30. Food Establishment Permit (Current & Valid) | Post current Health Permit. | No |
1 | 34. No Evidence of Insect contamination, rodent/other animals | Gnats | No |
1 | 35. Personal Cleanliness/eating, drinking or tobacco use | Employees must wear effective hair and beard restraints. | No |
1 | 39. Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used | Store scoop handles up at all times. | No |
1 | 42. Non-Food Contact surfaces clean | Clean outer part of food containers. | No |
1 | 45. Physical facilities installed, maintained, and clean | Clean behind equipment. Clean clutter around broiler. Replace broken tile. | No |
Date | Score |
---|---|
February 14, 2020 | 88 |