|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser lever hanging and making it difficult to properly wash hands. CDI- Roll of paper towels placed on top of dispenser to correct today. PIC indicated that an new dispenser has been ordered and will be installed on Thursday 7-30-15. |
|
14
|
1.50
|
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 dark build up inside ice machine. Clean. 4-501.114 Maintain sanitizer at correct concentrations. -P One bucket of sanitizer testing at 0 ppm. CDI - Refilled from three compartment sink. Fresh wiping cloths added may have absorbed all free chlorine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P All TCS foods in walk in cooler hodling at 46F-48F. Foods prepared less than 4 hours ago moved to walk in freezer for rapid cool down; TCS foods in the cooler longer than 4 hours were discarded. A call for service was placed and service tech arrived within minutes and adjusted cooler. Temperatures began to returen to normal. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
General Comment
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 slaw prepared today cooling while tightly wrapped in reach in line cooler. CDI - Wrap was vented to allow proper cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces. CDI - Placed in sanitizer bucket. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few food pans wet stacked. Separate to allow air drying. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-501.11 Maintain equipment in good repair. Observed split gasket on low prep cooler door. Also, the walk in cooler door latch is not holding the door closed tightly and could be contributing violation number 20. Replace the gasket and repair or replace the door latch. |