|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed the water at the back handsink not reach 100F. Refer to temperature chart. VR |
|
14
|
0
|
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 items stored as clean on the storage rack. Observed the immersion blender dirty. CDI - PIC voluntarily discarded immersion blender. Brought the dirty items to the dish pit for a proper cleaning procedure. Advised to spend more time to remove sticker residue and food debris. |
|
17
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
Yes |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed southwest chicken being reheated in microwave and not reach 165F before placing into hot holding. The hot holding line will not reheat the product. Must reheat to proper temperature in microwave; use thermometers more often. The first reheat after opening the food from commercial package is to 135F. After the first reheat and cooling process, the second reheat is to 165F. CDI - educated food employee and PIC; reheated southwest chicken. |
|
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 items wet stacked on the storage rack. Facility has bought more storage racks for more storage space to prevent wet stacking. Food employees are not allowing items to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed light out at the hood above the stove. Advised to fix the light. |
|
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, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed equipment throughout the facility in need of cleaning. Spray arm, bar handsink, gaskets, food holding equipment, etc. Advised to have a full kitchen cleaning. PIC states that the SOP is to be cleaning the equipment weekly. Equipment is not being cleaned weekly. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hot water faucet on the handsink by the grease pits broken. Observed the paper towel dispenser in the mens bathroom not feeding towels. Observed the papertowel dispenser in the bar falling off the handsink. Advised to repair all items. For proper use.
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 floors in the bar underneath equipment dirty. Advised to keep clean. |