|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsink in kitchen has bad leak, is not in use. Needs repair. Will follow up that sink is repaired. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans and container lids stored as clean with food debris and residue on them. Dirty items placed in dish sink and rewashed. Chicken marinater drum observed dirty with a few bits of raw chicken particles inside drum. CDI- Drum re-cleaned. Can opener needs better cleaning. CDI- Can opener placed in dish area for re-cleaning.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer reading 0 ppm. CDI- Sanitizer provided at proper strength. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few sausages in steam table at 116 degrees. CDI- PIC voluntarily disposed of sausages. Observed Bo rounds in service window at 122 degrees. CDI- Bo rounds disposed of by PIC. |
|
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 open bag of lettuce in prep cooler not date marked, unknown when bag was opened. CDI- PIC disposed of lettuce. |
|
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 no times marked on blanched fries per TPHC procedure. CDI- Fries time marked. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a few instances of boxed single service items stored on floor in walk in cooler, in kitchen, and by single service items storage area. Items stored off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Stand up freezer has a lot of ice build up, may be leaking. Have freezer serviced. |
|
47
|
1
|
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. Observed build up on racks inside stand up 2 door fridge, and walk in cooler. Observed drawer cooler under grill needing better cleaning inside behind/ under drawers. |