|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF
Observed rthe hand washing sink at the service area had a sanitizer bucket stored inside of it. CDI - Bucket eas relocated tot he lower shelf.
**Maintain access to hand sinks. Hand sinks may only be used for hand washing. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed cut cabbage at 53F and egg wash in prep cooler was 56F.
**Maintain TCS foods in cold holding at 45F or less.
CDI - cut cabbage and egg wash was moved to the walkin cooler for cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C
Observed several wiping cloths stored at cook station and counter tops.
**Hold in-use wiping cloths in sanitizer between uses. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C
Observed several pans and containers were tightly stacked and were still wet.
**Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C
Observed walk-in gasket was in dispair and mended with duct tape and had debris accumulattion, and shelving in need of cleaning.
**Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C
Observed the floor collecting residue. **Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 0 |