|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored inside handwashing sink near drink station. PIC stated they use handwashing sink to fill sanitizer buckets. Handwashing sinks must remain accessible to promote as much handwashing as possible. CDI - PIC moved sanitizer bucket to nearby shelving. -1 point- |
|
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 cooking rack, stored as clean on drying rack, with food build up and residue. CDI - Cooking rack was moved to mechanical dish machine to be washed, rinsed, and sanitized. -0 points- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, raw pork, ham, pasta, and tomato sauce in walk in cooler holding at temperatures between 43F and 44F at start of inspection. CDI - Ambient air temperature dropped from 44F to 38F and held during course of inspection which allowed for rapid cooling of food items. PIC contacted technician to determine why cooler was not maintaining temperatures of 41F or less at all times. A verification is scheduled for 1/27/2021 to determine if equipment is maintaining correct cold holding temperature. -REPEAT- -3 points- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored near drink station. PIC identified contents to be Lysol disinfectant. CDI - PIC labeled spray bottle with name of contents. -0 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee coffee stored in bucket next to utensils used to serve salad. Recommend designating an area for the storage of employee food or drinks that will not contaminate equipment, food, or utensils. -0 points- |