|
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 dumped ice in the front hand wash sink near the drive thru window. CDI-Explained to the PIC and waitress to only wash hands in the hand wash sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on the outside of the containers. Have cleaned. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed the potato salad not cooling at the proper cooling parameters. CDI-The potato salad had been placed into the walk in freezer for rapid cooling. Once placed into the walk in freezer, the potato salad cooled dropped below 70F within the correct time frame of 2 hours. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 potato salad cooling in large portions not adequate enough to cool in the cooling parameters. CDI-All portions were cut in half to allow for product to drop below 70F within the hour. The containers were also placed into the walk in freezer for rapid cooling. Observed chicken salad cooling with a tightly covered lid in the walk in cooler and grilled chicken cooling with a tightly covered lid in the reach in cooler. CDI-All of the containers were unwrapped. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of the trays stored on the floor in the outdoor shed. CDI-The trays were moved the shelf. |
|
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 rusted shelving units in the ketchup reach in cooler and in the front reach in cooler near the grill. Have replaced. |
|
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 the ketchup reach in cooler with residue buildup on the inside. Have cleaned. REPEAT. |