|
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 slow draining hand sink at hot line with broccoli pieces inside sink. CDI (corrected during inspection) work order for handsink made and explained that hand sink is only for hand washing, not a dump sink. |
|
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 white square bowls with debris inside and sticker residue on the outside of the bowl. CDI by first soaking, then rewashing bowls. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed romaine, spring mix and spinach lettuce at the sald bar on ice over 45F. Suggested using TPHC (time as a public health control) and sent PIC a form to start usung today. Items will be discarded at the end of service. Potato salad and chicken pieces were overfilled and top areas were 49-50F. Don't overfill and ensure items are cold before placing on salad bar. |
|
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 two or three flies in the dish room area and adjoining drying/dish storage room. |