|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine producing 0 ppm chlorine sanitizer. Facility will only use single service items for customers. EHS instructed PIC to set up 3 comp sink for washing any pots and utensils used in kitchen. Verification visit required within 10 days. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac & cheese held at steam table holding below 135F. CDI - PIC took container to reheat in oven; Mac & cheese placed back on steam table at 171F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey legs, raw chicken, and Mac holding at 44-45F; see temp chart. Ambient air in walk in cooler producing 40F; PIC stated he had been working out of walk in cooler for a significant amount of time for morning prep. CDI - Turkey legs and Mac left uncovered to cool rapidly. Raw chicken containers vented and un-stacked to allow to cool rapidly. REPEAT. *Points kept at half due reach in cooler cold holding issues fixed from past inspection* |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of purple chemical and container of powdered dish soap without labels. CDI - PIC labeled both containers properly. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes/bags of food on floor of walk in freezer. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C
Observed pitted and uneven flooring in the kitchen area. The floor is no longer smooth and easily cleanable. Observed absorbent ceiling tiles in the serving area. Replace with non-absorbent ceiling tiles.
REPEAT. |