|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink at 90 degrees throughout facility . CDI set prep sink up as handwash as temporary measure until plumber could be dispatched to repair. PIC to move vegetable prep to 3 comp sink until handwashes repaired. 10 day verification required. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice at 120 degrees in front service area. CDI discarded. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed pork thawing sitting on counter . CDI took back to walk in to thaw . Explained to PIC that thawing could be done as part of cooking , under running water measuring less than 70 degrees , or under regfrigeration. |
|
47
|
1
|
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 faces of equipment and non food contact surfaces with build up of food debris . Repeat violation. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup in caulking at three compartment sink. repeat violation. |