|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf . Hot water at handwashing sinks in prep kitchen and in facility restrooms only ranging from 84F-87F. Operator Becky Wilson called for repair for handsinks immediately. Return visit to check for repair of hot water at handsinks to be completed by February 12, 2015. Water at 3 comp sink and prep sinks at 110F and above. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold build up on nozzle at one beverage dispenser. Other nozzles/ dispenser improved from previous inspection. CDI- operator had cleaned. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Sliced cheese at both prep areas being held for time as a method of control. Neither container was marked as indicated per procedures. CDI- Containers replaced and time written by employee as procedure indicates. |
|
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. Shredded cheese, pulled lettuce, and spring mix salad mix placed at both prep coolers during cooling process. CDI-All removed and placed in walk in cooler for rapid cooling. Operator advised employee of correct procedure for rapid cooling of prepared food items. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Two stacks of single service cups at the front not protected during display. CDI- Plastic sleeve pulled up and other cups that were stacked out of dispenser were removed by operator. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Employee manually washing large containers at 3 comp sink. Water in wash basin at 93F-98F. Employee advised that autowash was turned off to be able to better wash large containers by hand. CDI- Both operator and employee were advised of hot water temperature requirement during active utensil washing. CDI- Operator emptied wash basin and refilled basin; auto wash turned back on. |