|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed food debris located in hand washing sink. Ensure that hand washing sinks are being used for hand washing only. CDI-Notified PIC of violation and he notified employees to discontinue using hand sinks for things other than washings. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several prepped sandwiches and salads cold holding in the walk in cooler above 45 degrees. CDI-PIC moved these items to the walk in cooler to aggressively cool the item. PIC also stated that they will put a "Consume within 2.5 hours' Disclaimer on the cooling foods going out for catering. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Prepped sandwiches and salads going out for catering was cooling in side of containers and fully wrapped. Catering foods were also cooling while being stacked on top of each other. Cooling foods shall be cooled uncovered or slightly covered in ways that better facilitate cooling air. CDI- cooling foods were moved to the walk in freezer to aggressively cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed catered foods being stored on a crate that was not at least 6 inches. CDI- Foods were elevated to at least 6 inches on storage shelves. REPEAT |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of food employees prepping foods with wrist restraints on. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service cups near the fast lane kiosks and self service area were stored exposed. Keep sleeves on cups until point of use or down stack cups as needed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards along the make line with deep cuts in them. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed lime buildup in the interior of the dishmachine. Clean dish machine more frequent to prevent lime buildup.
General Comment: Ensure that food contact surfaces are being cleaned as frequent as every 4 hours. |