|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a trash can stored in front of handsink during inspection. CDI- Trash can moved. REPEAT VIOLATION.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the mens restroom that is used by employees. PIC stated handwash sign was there this morning and it was visible where sign had been. CDI- Handwash sign provided today. |
|
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 Observed arugula at 48F, lettuce mix at 51F, romaine lettuce at 54F, and pulled chicken at 52F all in prep cooler. One bag of lettuce mix was in the walk in cooler at 52F. All items stored in the prep cooler used for catering were between 60F - 64F. Ambient air temperature of unit was 62F. Food employee prepping in this area stated nothing from this cooler has been used today. CDI- All items in the catering prep unit were voluntarily discarded and unit will not be used until repaired. The bag of lettuce in the walk in cooler was voluntarily discarded as it could not be determined if bag had been out for prep causing it to rise in temperature. The arugula, romaine lettuce, and pulled chicken were moved to the walk in cooler for rapid cooling. It was determined items had sat on counter during cleaning between lunch rush and dinner. The lettuce mix in prep cooler was voluntarily discarded. REPEAT VIOLATION. |
|
37
|
1
|
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 one box of food stored on the floor in walk in freezer. Remove box from floor. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep cooler used for catering orders holding all food between 60F - 64F. Ambient air temperature of cooler was 62F. All food in unit was voluntarily discarded and the unit will not be used until a repair is made. PIC stated a work order will be placed for unit today. |
|
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 general cleaning needed on shelves throughout facility and on self serve soda machine. Clean shelves and soda machine more frequently to avoid an accumulation of residue and debris. |