|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee fill coffee pot using water from hand sink. Observed food employee fill plastic container using water from hand sink. CDI: Education provided. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer level in sanitizer bucket- 0ppm. CDI: Education provided and food employee remade sanitizer solution. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed sausage and peppers prepared on 06/08/21 reheated to 146F, the removed from stove. Product began reheat process @10:45am. CDI: Education provided and PIC finished reheat process oven. Product reached 180F. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in small make table and large make table(middle). Products with various prep dates. Facility does not keep temp logs. Ambient temps of units- 47F and 41F. PIC turned down temperature on both units. Ambient temps now read 36F and 35F. CDI: Education provided and PIC voluntarily discarded all TCS foods. Observed noodles being held above 41F in walk-in cooler. Product prepared 06/08/21. EHS provided education and temp logs for facility to keep for at least next 10 days to monitor temps throughout facility. PIC voluntarily discarded product. EHS will return in 10 days to verify cold holding issues resolved. If cold holding issues still present, a Risk Control Plan will be written. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-303.12(B) Storage or Display of Food in Contact with Water or Ice - C Observed chopped lettuce being held in water bath. PIC stated facility takes lettuce at close and places in water bath overnight to maintain freshness and use next business day. EHS recommended use of ice bath, but placing lettuce in collander style pan for draining. CDI: Education provided and PIC drained lettuce. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed small make table and large make table(middle) holding foods above 41F. Ambient air temps of unit 47F and 41F. See violation #20 for more details. CDI: PIC turned temp of units down. Ambient air temps now reads 36F and 35F. REPEAT VIOLATION. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low grout spots throughout kitchen, especially in dish/prep areas. |