|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink filled with soiled rag and metal container. CDI items relocated. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed cut onions and sliced tomatoes stored below unwashed produce. CDI items relocated. Repeat. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed facility holding clarified butter on counter at 85F. Facility states they use it for naan and other meals. PIC does not have time procedures and may keep butter depending on time and amount. CDI butter reheated to 165F and left on grill for hot holding. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 items in reach in unit, prep top, and walk in unit that was held over from the night before and not dated. CDI items dated by employees. repeat. |
|
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 racks, ventilation in walk in, and interior of reach in units in need of cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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.
Observed walls behind dish area, sinks, exterior of cooking equipment, ceiling of walk in unit, soap dispensers and towel dispensers in need of cleaning. Repeat. |