|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dish washing area handsink. CDI: Paper towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink dispensing at 100ppm quat. CDI: All dishes will go through the dish machine. ECOLab person called to adjust/repair the meter. PIC stated that he would be onsite today. REPEAT VIOLATION Some improvement as dish machines are working properly today. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler holding items above 41F and chicken walk in holding items above 41F. CDI: Walk in cooler did recover and start cooling items back to 41F by end of inspection. EHS recommends walk in be serviced. Prep cooler items relocated to walk in cooler for rapid cooling. Facility will discontinue to the use of this cooler until it is repaired. Directly adjacent cooler is working properly and many ingredients can be stored in this cooler to eliminate the other due to lower volume of food being produced. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in detergent solution. CDI: Cloth removed. |
|
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. Observed chicken walk in cooler gasket in need of cleaning. |