|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed knife and food debris inside the basin of back hand sink near WIC.
CDI- Knife removed, sink basin cleaned and sanitized. (-1) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced provolone, American cheese, butter, and cold smoked salmon on make line above 41F.
CDI- Butter above 60F voluntarily disposed. Items below 50F and brought from WIC this morning returned to WIC for rapid cooling. EHS discussed the use of TPHC with PIC due to breakfast rushes that cause make top lids to be held open for long durations, with close proximity to heat from toasters and steamwells. (-1.5) |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed block of cream cheese thawing on prep top at 50F. EHS reminded PIC of proper thawing methods.
CDI- Cream cheese returned to WIC. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed food handlers using wiping cloths on the make line prep tops without sanitizer made up for storage in between.
CDI- Sanitizer bucket made up for wiping cloths storage. (-0.5) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food splatter and debris on outside and inside of make line cold drawers. Increase cleaning frequency. (-0) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes.
Observed large amount of steam filling the serving area when hoodless toasters are used to warm bagels. Steam was observed in an amount that visibility is compromised if both toasters are used at once, and dark residue has collected on ceilings where the vapors waft. EHS advises the implementation of ventilation and that both toasters not be used at once. PIC states that toaster catching fire when Asiago bagels are cooked is an ongoing issue. Equipment safety should be assessed by the Fire Marshall at their next inspection. Follow up with EHS about results of Fire Marshall visit. (-0.5) |