|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed wiping cloth in hand sink. CBI/CDI- Education on proper use of the hand sink was given and cloth was removed from hand sink. 0 points. |
|
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 containers of cole slaw and milk bottles cold holding in reach in cold hold unit at 45F. CDI/VR- After it was determined that the unit is not properly holding, all out of temp tcs food items were voluntarily discarded. PIC is aware that this unit shall not be used for tcs storage until servicing is done. -1.5 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloths on prep surfaces throughout. Also observed quat sanitizer bottle less than 200ppm. CDI- sanitizer was replaced with 300 ppm concentration. -.5 points. |
|
47
|
0.50
|
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. Remove flour buildup from raw chicken walk in cooler's interior, remove old food debris from grill station. Remove buildup from exterior drink machine.-.5 points.
General Comment: Observed food employee using bathroom cleaner to clean drink machine. Educated her on difference between disinfectant and sanitizer. Sanitizer is to be used on any food related contact surfaces. |