|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee dumping liquid into the hand washing sink in the breading station area, also observed the lid to the container being stored on the sink. CDI-Explained that the prep sink should be used to dump excess liquid and storage of equipment instead of the hand washing sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed the salad flip top cooler holding product above 45F. CDI-The manager removed the products out of temperature and called the maintenance operator for repair.
***BEGINNING JANUARY 1, 2019 COLD HOLDING WILL CHANGE TO 41F OR BELOW*** |
|
31
|
0.50
|
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 chicken cooling with a tightly covered wrapping. Also observed slaw cooling in large containers. CDI-The wrapper was removed on the chicken and the manager stated that the slaw will be moved to small containers. REPEAT. |
|
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 several wet wiping cloths on the counter tops upon entrance to the kitchen. CDI-The cloths were placed into the sanitizer buckets. When not in use, cloths should be stored in a sanitizer bucket. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
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 to-go boxes being stored on the ground upon entrance to the kitchen. CDI-The boxes were placed onto the shelves. |
|
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 a damaged gasket to the 3-door reach in cooler. 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 buildup on the base of the food chopper for the slaw, and inside of the 3-door reach in cooler. Have cleaned. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed missing grouting on the floors in the back area of the kitchen, including the dish machine area. Have repaired. REPEAT. |