|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf OBSERVED no soap at the hand sink at the hand wash sink next to fryer. OBSERVED soap dispenser not dispensing soap at the front. CDI. PIC replaced soap at both stations. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED flour in a container across from chemicals without a lid on top of container. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED at the make table: shredded cheese, blue cheese, boiled eggs, and coleslaw all reaching above 41F. Check temp log. CDI. Employee moved items to walk in cooler to decrease in temp. REPEAT. Ensure all items are 41F before bringing to make table to serve. |
|
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 cole slaw and salad cooling in the walk in cooler in containers with lids on them. CDI. Containers were vented. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. OBSERVED handle to scoop inside of milk wash powder. |
|
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. OBSERVED cleaning needed to be done at the bottom of the lowboy area under make table. OBSERVED build up on shelves in walk in cooler. |