|
8
|
1
|
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 no papertowels at kitchen handsink. CDI: Papertowels provided during inspection. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni on hh line to be below 135F. Observed items in hotbox to be below 135F. Hot box appears to not be operating efficiently. CDI: Items reheated to 165F. PIC directed to have hotbox looked at by maintenance. By end of inspection, hotbox was holding at 156F. VERIFICATION REQUIRED |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 macaroni pasta cooling in WIC tightly wrapped above 45F. CDI: Item vented. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed dishwasher to not be functioning during inspection. PIC stated that machine has been damaged since Monday. Maintenance is to arrive today around 4pm. CDI: No more than 50 seats have and will be served on reusable service items. By end of inspection, facility had switched to all SS items. VERIFICATION REQUIRED |
|
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 vent covers in kitchen with significant dust and grease build up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Proper light intensity shall be provided in all required areas. Observed light in WIF to be out. CDI: Light bulb chnged during inspection. |