|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dumping liquids from food product into handsink upon entering the kitchen. CDI - Sink was drained. EHS informed PIC employees shall not use handsinks for prep. |
|
14
|
0
|
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 soda nozzles at front server station with build up. Increase cleaning frequency. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and beef broth hot holding below 135F; see temp chart. CDI - Both items were reheated; Chili reheated to 179F and beef broth reheated to 180. PIC turned temperature up on steam table before re-placing items. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed different types of fish in cold holding draws holding at 43F-45F. Ambient temperatuer of unit recorded at 51F. CDI - PIC added ice to products to cool rapidly and temporarily hold at 41F or below until unit can be fixed. Observed fish holding at 41F before end of inspection.
Observed canteloupe cold holding in walk in cooler at 42F. CDI - Containers of canteloupe voluntarily discarded.
REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced tomatoes and opened milk without date marks. PIC stated they were both opened/prepped on Saturday. CDI - PIC placed correct date marks on containers. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes and bags of cabbage on walk in floor. PIC stated they had received night delivery; EHS recommended to ensure food is not stored on floor for any length of time. |
|
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 cold hold drawer unit holding unable to hold ambient temperature of 41F or below. PIC stated he will place work order immediately to have it fixed/maintenanced.
Observed rusted shelving throughout facility. Replace/repair as necessary. |
|
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 outside of equipment in need of cleaning throughout facility. Observed freezer floor in need of cleaning. |