|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat violation 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the prep sinks and ice cream. CDI - paper towels were provided. |
|
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 food debris on the slicer, dicer, can open and several containers and plates while they were stored as clean. CDI - all items were taken back to the dish pit to be re-washed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items on the cook line above 45F (see temperature chart). CDI - corn, spinach, corn on the cob, lettuce and mac and cheese were voluntarily discarded. The other items were placed in the walk in, ice bath or freezer to cool; see temperature chart. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 3 sanitizer buckets with wiping cloths in them stored on the floor. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 the handles of scoops down in 3 containers of cheese on the cook line. CDI- scoops were placed upright in the containers.
Observed 2 ladles stored in 45F water. CDI - ladles were removed and taken to the dish pit. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the prep unit gaskets. |