|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a large white container and a measuring cup being stored in the hand washing sink at the to-go station. CDI-The equipment was removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed an empty container of quat sanitizer at the 3-compartment sink. No active washing, rinsing, and sanitizing of equipment was occurring during the inspection. It was found that they did not have any more QUAT sanitizer in the building. CDI- An employee went out to the store and purchased more QUAT sanitizer.
*Due to no active washing, rinsing and sanitizing of equipment being done at time of the inspection, zero points taken. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed product not being fully reheated before placing into the hot holding well. CDI-The chili, butter and spicy marinara were placed back onto the stove to finish reheating. Start having staff use the thermometer provided to ensure product is being fully reheated and fully cooked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lettuce cooling with tightly fitting lids. Also observed chicken cooling in the saute prep station cooler. This is not an adequate way to properly cool product. CDI-The lids were removed from the salad containers and the chicken was placed onto a sheet pan and placed into the walk in cooler. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed 0ppm of quat sanitizer in the red sanitizer bucket. It was determined that the sanitizer at the 3-compartment sink was empty. CDI-It was refilled. |
|
47
|
0.50
|
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 cleaning needed to the pizza walk in cooler shelves, and floor underneath the left shelf in the pizza walk in cooler. Have cleaned. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed the faucet leaking at the 3-compartment sink. The manager stated they have a maintenance order in for the faucet to be replaced. |