|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF Observed no hand soap at the back hand sink near the prep tables. CDI- Hand soap paced at the handsink. |
|
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 several dishes in the clean dish storage area, soiled with old food and debris. CDI- All items taken back to be washed.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave near service station in need of cleaning. |
|
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 chicken wings in the prep top, steak, hamburgers and sliders (mini burgers) in the cold drawer and chicken in the cold drawer holding above 41F. Chicken wings and steaks were within time temp parameters and were placed in the walk in cooler for cooling. All other items had been in the units since last night and were discarded. This is the third time facility has been out of compliance with cold holding. RCP will continue. The next time facility is out of compliance an ITS may be issued. |
|
31
|
0
|
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 chicken wings in bags over stacked in the prep top unit. CDI- Wings portioned into smaller units and placed in the walk in cooler to cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in the kitchen area |
|
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 dishes wet stacked in the clean dish storage area. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tall reach in coolers, prep top units, cold drawers and low reach in units in need in of cleaning throughout. Observed gaskets in need of cleaning. Observed thermometers in need of cleaning (the non food contact surface of thermometer). Observed oven in need of cleaning. Observed trays under the service station shelf in need of cleaning. Observed shelves housing trays in need of cleaning. Observed upper plates of drink machines in need of cleaning. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow preventer at the can wash. Get backflow. |