|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cutting board in bar handsink. Ensure to maintain access to handsinks at all time. CDI PIC removed cutting board. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food processor blade with food debris. Observed plastic containers with sticker residue stored as clean above 3 comp sink. Ensure to properly wash containers and completely remove labels. CDI PIC had containers with residue and broke down food processor and rewashed properly. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut tomatoes in the walk in cooler above 45F (see temp chart). CDI PIC used smaller portions, uncovered, containers and properly cooled below 45F during the inspections. |
|
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 3 containers of cut tomatoes covered and stacked while cooling. Ensure to use smaller portions and left uncovered when cooling. CDI PIC used smaller portions of tomatoes in metal containers and cooled with the lids off. |
|
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 metal and plastic containers wet stacked above 3 comp sink. Ensure to dry equipment and utensils prior to stacking. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces shall be resurfaced if they can no longer be effectively cleaned and sanitized -C Observed cutting board at the salad expo line with deep grooves. Ensure to resurface or replace to effectively be cleaned and sanitized. |