|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed container filling up with water upon arrival into the kitchen. CDI - removed container from handsink and reminded PIC that handsinks are only for handwashing. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed equipment and utensils on the clean storage rack and clean plates storage with food debris and residue CDI - sent items through dish pit again and recommended to clean with spray arm before sending through the dish machine.
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed all ice bins with black build up inside the ice bins. Soda machines ice bins with the most build up. CDI - PIC advised employees to clean them.
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed the soda spray nozzles in the bar area with build up on the food contact surface of the spray nozzle. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being cooked in the oven and coming out at 160. This chicken is considered cooked and ready to eat. CDI - sent chicken back through to reach final cook temperature of 165F or over. After coming through second time, chicken reach above 170F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products in the flip top cooler. Refer to temp chart. Products were overstacked. CDI - removed product from flip top cooler to cool down in walkin cooler. Educated about not overstacking. |
|
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. REPEAT VIOLATION. Observed equipment and utensils wet stacked on the storage rack. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. REPEAT VIOLATION. Observed non food contact surfaces of equipment that looks like it hasn't been cleaned in awhile. The inside of the reach in coolers are dirty, and equipment in kitchen can go through a cleaning procedure. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed the floor to the freezer in need of cleaning. Observed the walls in the dishpit area that is in need of cleaning to get rid of the build up and residue on walls. |