|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one handsink without any soap in the dispenser. CDI- soap was refilled. |
|
14
|
1.50
|
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 a vegetable dicer stored clean with food debris in between the blades and a lettuce chopper stored clean with lettuce in between the blades. CDI- items were set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed two sanitizer buckets at 0ppm concentration. CDI- buckets were refilled at proper concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several chicken tenders and two spicy chicken filets below 135F in the hot well. CDI- chicken was discarded. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked while wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler, a broken reach in cooler door near the front pass through window that is off the hinge, and torn gaskets at the reach in grill freezer, the reach in cooler below the hot well, and at the breading reach in cooler.4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards. |
|
47
|
0
|
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 food debris on the shelving in the walk in cooler and on the shelving where the chicken tender breading mix is stored. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust buildup on the ventilation above the cooking area and breading station. |