|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink water temperature to only be capable of reaching 87 F. CDI- Hot water supply had been turned down below the sink. PIC turned hot water supply back on and proper water temperature was achieved. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground pork above ready to eat noodles in the bottom of prep unit 3. CDI- Ground pork was moved to bottom shelf. REPEAT.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken above raw pork in walk in cooler. CDI- PIC switched the storage of items. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed microwave in kitchen to have minor build up. Also observed, dirty knife stored as clean. REPEAT
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up in ice machine. Clean. REPEAT. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed a bowl of partitally cooked pork in prep top. PIC stated it was in response to a customer who changed their order half way through. CDI- Pork was voluntarily discarded and PIC stated they will discontinue practice. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf See violation # 27. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths on prep areas in kitchen. Hold wet wiping cloths in sanitizer. |