|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf-Womens restroom is lacking soap. CDI-PIC refilled soap dispenser. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P-Observed heavy black/ pink build up inside the nozzles of drink machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed roast beef (43F) and rotisserie chicken (48F) on the front line holding above 41F. Also tomatoes (42-45F), chicken patties (44F) , rotisserie chicken (45F), and teriyaki chicken (45F) and other items in walk in cooler was holding above 41F. CDI- All items on front line were prepped this morning @ 10:30am. Moves items to walk in freezer uncovered to rapidly chill. PIC will use as needed and discard what is left over. Will come back in 10 days to verify items is maintaining below 41F in the walk in cooler. Outside thermometer read 45F, EHS deltatrak thermometer was showing a ambient of 41.9F. PIC called owner to get a someone to service walk in cooler. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.-Observed one of the employees preparing food without a hair restraint, and wearing bracelets. |
|
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 catering trays and napkins stored on the floor in the dry storage area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf-Observed plastic container lids stored in bin chipped and cracked.
4-501.11 Maintain equipment in good repair.-Observed walk in cooler not functining correctly. The outside thermometer has a ambient temperature of 45F causing items to hold above 41F but not exceed 45F. |
|
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.-Cleaning is needed along the walls in the back prep area. Walls show signs of discoloration. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-Observed holes in the wall behind the 3 compartment sink. |