|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no hand wash sign in mens room. CDI - sign posted.
6-301.14 Post a hand wash sign at each handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed residue on underside of plastic pans damaged/collecting residue. Observed sanitizer in sink below 50 ppm. CDI - pan discarded, no active dish washing and concentration corrected.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
Observed hot dog at 46 degrees, chicken at 48. CDI - flip top lid closed, came back to temperature.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed chicken stored on counter top, cooked and in and out of prep. CDI - placed in ice bath. Observed hamburger cooling in flip top in separate pan.
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 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
Observed sanitizer in buckets below 50 ppm, observed one cloth not stored in sanitizer.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. improvement from previous inspection. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
Observed knife handle in contact with tomatoes to be cut.
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. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed drawers for cooler next to frier with bolts in front, doors not closing properly. Observed gaskets damaged on drawer style freezer.
4-501.11 Maintain equipment in good repair. |