|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink at grill station. CDI- Towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm chlorine sanitizer, appears sanitizer had gotten low and air had gotten into sanitizer tube. CDI- Sanitizer changed, machine primed and observed at 100 ppm. Dishes washed earlier were re-sanitized in the 3 compartment sink with proper strength sanitizer.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today with food particles on blade and blade guard. Be sure the slicer is cleaned and sanitized every 4 hrs after use. CDI- Slicer cleaned and sanitized. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
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 Observed large tub of lettuce cooling approx. 2 hrs in huge greens keeper tub with a lid, lettuce observed at 65 degrees and not likely to reach 45 without proper cooling methods. CDI- Cook added ice to lettuce, observed lettuce at 45 degrees by end of inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed badly damaged strainer in dish area, strainer disposed of.
4-501.11 Maintain equipment in good repair. Observed racks above 3 comp sink starting to rust, need re-coating or replacing soon. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Maintain required light levels in food storage areas. Observed low lighting in walk in freezer. Low watt light bulb replaced with higher watt bulb, supplying proper lighting.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Protective ceiling light cover is loose in dry good/ canned good storage area, needs refastening. |