|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chicken marinating machine blocking access to handsink in the back of the prep area. CDI by moving the machine to allow access to the handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight debris build up on cups stored as clean at the bar. CDI by removal for rewashing. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed one chicken breast taken off the grill at 157 degrees. CDI by placing the chicken back on the grill and bring the final temp to 180. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and cheese stored in the flip top cooler measuring at 55 and 54. PIC stated they had been put there less than one hour ago. CDI by removal to walk in to cool to below 45. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of chemicals with no discernable identification label. CDI by voluntary discard.
7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of degreaser hanging on the drainage basin of the dish machine. CDI by removal to proper storage location. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 working containers of soy sauce and oil with no labels. CDI by labeling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers in the dish area. CDI by separation for proper air drying. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to wall behind prep table and to ceiling tiles throughout the facility. |