|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in back kitchen area. CDI - Soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in back kitchen area. CDI - Paper towels provided. - 1 - |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight orange/pink build up on inside of ice machine. Clean as needed to avoid contamination. - 0 - |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at 108-120F in vat of water on grill top. CDI - Items rapidly reheated to at least 165F before being placed back into hot holding. - 1.5 - |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cantaloupe, various sliced deli meats, and quiche tightly covered while cooling in various coolers. Observed lettuce, various sliced deli meats, and roasted corn and bean mix cooling in prep tops. CDI - All items uncovered and placed in to reach in cooler, walk in cooler, and/or walk in freezer to be rapidly cooled. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed few squeeze bottles of oil without labels. - 0 - |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hats in areas where food is being prepped. - 0 - |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout kitchen area. CDI - PIC moved wet wiping cloths to sanitizer container. - REPEAT - 1 - |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight buildup on walk in cooler shelving. Observed cleaning needed to the inside of reach in units, food debris present. - 0 - |