|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels available at handsink upon entering the kitchen. CDI - Restocked. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed strawberries and celery above portioned cups of chicken salad and unwashed melons stored above gallon jugs of orange juice. CDI - Staff began rearranging during the inspection. |
|
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 multipl containers of flavored cream cheese holding at 50F in flip top 2 and cut lettuce holding at 50F in the bottom of the same unit; other foods were holding at 42F - 45F. CDI - Lettuce and cream cheese pulled to walk in freezer for rapid cool down; staff removed other product to walk in cooler as prep unit was over stocked and restricting air flow. PIC adjusted the temperature to a colder setting. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
General Comment
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 egg salad prepared today and placed in flip top to cool. CDI - Egg salad relocated to walk in cooler for rapid cool down. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on cutting board at sanwich station. CDI - Relocated to sanitizer bucket. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoops stored with handles burried in dry product. CDI - Scoops reinserted with handles up, not contacting food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-501.11 Maintain equipment in good repair. Cooler door hinge broken on flip top 2 causing door to hang and not seal properly. Repair hinge and door. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walk in cooler floors are rusty and have condensation which is tracking throughout the kitchen. Clean and repair/rplace floors. |