|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed water being taken out of the handsink to be used in the steamers- instructed to use prep sink for refilling this water to correct.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed deli meats sliced after lunch that were cooling on themake line tightly covered, stacked on one another and in plastic pans. Observed the same cooling in the 3 dr. reach in cooler. Products on the line were moved to the reach in freezer to quickly chill down- down to 46F during inspection.
Items in the 3 door reach in were unstacked and uncovered, where they began cooling quickly.
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 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed cloth towels stored in sanitizer that was <150ppm today- buckets refilled to correct(concentrate is maintaining 200-400ppm).
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed rusted airdry racks today above the 3 comp. sink.
4-501.11 Maintain equipment in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed broken baseboard tile near the register.
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. |