|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink on line with dressings container stored inside and handsink by catering prep area blocked by boxes. CDI items relocated. Repeat. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine only reach 0ppm. Verification required. |
|
31
|
0
|
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 sandwhiches for catering that were wrapped and stored in to go boxes while cooling. CDI sandwiches put on racks and put in freezer to flash cool. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed apples that were washed with stickers still present on fruit. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in, walk in, and drying racks that were soiled with debris. |