|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the battery dead to the paper towel dispenser inside the salad prep walk in cooler. All other paper towel dispensers were properly stocked and working. Another handsink was available about 5 feet from this handsink. CDI by repairing and providing paper towels while onsite. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed some minor sticker residue left on clear plastic food containers stored as clean. CDI by removing to be re-washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged salads and milk products stored in the open air display cooler at the coffe shop as high as 52F. CDI by voluntary disposal. A return visit will be conducted to ensure the unit is capable of maintaining at 45F and below. Maintain the unit empty of TCS products until repaired. |
|
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 grilled chicken breast and braised garlic cloves inside the salad prep cooler with the intent to store longer than 24 hrs missing a date label. CDI-products were prepared this morning and were properly date labeled. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed products stored on TPHC on the DOC cold holding line still marked at 7-11am after 11am. Observed items sweet potatoes not time stamped on the front grill area. CDI products on the DOC line were technically not removed from temperature control yet and still meaured at 44F, time was allowed to be corrected. Sweet potatoes were placed out on the line at the same time all other products were marked and measured at 141F and were allowed to time stamp. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed one sanitizer wiping cloth stored on a cutting board. CDI by moving into the walk in cooler. Observed one wiping cloth bucket at 50-100ppm (quat). CDI by replacing at 150ppm. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Replace chipped salad bar containers. 4-501.11 Maintain equipment in good repair. Advised facility to have the open air display cooler in the coffee area checked for repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dried spills and debris inside the hot holding cabinets/units. Clean inside the cook line cold holding drawer gaskets. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed build up on the walk in freezer floor. Observed wall repair needed by the handsink at the front grill area. |