|
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 ice in handsink at the bar. CDI: Ice melted and employees educated on not using the sink for anything except handwashing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed diced chicken above 41F after cooling for 4.5 hours. CDI: Chicken voluntarily discarded. |
|
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 boneless chicken wings below 135F in hot hold drawer. CDI: Wings voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken breast holding in chilly box at 50F. PIC stated he checked the temperature at 2pm and it was below 41F. CDI: Chicken relocated to walk in to rapidly cool. Observed prep top cooler holding all items above 41F. PIC stated that company policy is to relocate items to the walk in cooler when they are above 41F. PIC stated items were at 41F when he checked them at 2pm. CDI: Items relocated to rapidly cool. Air temperature of cooler was 48F. VERIFICATION REQUIRED |
|
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 diced chicken cooling in cooler drawer while covered. CDI: Chicken voluntarily discarded. Observed portioned dressings cooling in prep top cooler and cooler drawer. CDI: Dressings relocated to walk in to properly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in soapy water throughout facility. CDI: Cloths removed from soapy water and taken to dirty laundry. |
|
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. Observed prep top air temperature at 48F. |
|
47
|
0
|
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 dust build up on fan blades in walk in cooler. Observed black build up on gasket for walk in cooler. Observed microwaves with food debris in them. REPEAT VIOLATION Previous issue corrected. |