|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C. A sign or poster that notifies food employees to wash their hands shall be posted at each handwashing sink used by food employees. Observed two closest restrooms that employees use without handwashing signs. CDI by providing operator with 2 handwashing signs. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed one plastic slicer component and one pair of tongs stored clean with food debris on them. CDI by recleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held hot shall be maintained at 135F or higher. Observed one pan of barley with cut tomatoes and one pan of pork both out of temperature (see temperature chart). CDI by reheating. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Use effective methods to cool down foods such as containers that facilitate heat transfer and using rapid cooling equipment. Observed several items in a reach in cooler which were cooling but the unit was at 55F due to heavy use. CDI by placing all items that were cooling into the walk in cooler. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth, free of chips, cracks, and similar imperfections. Observed one cracked plastic container. CDI by discard. |