|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a tray of clean spoons that employee was in the proccess of polishing sitting in handwash sink and blocking access. CDI- PIC moved utensils. REPEAT.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handwash sink in kitchen near grill and at bar. CDI- Paper towels were provided. REPEAT.
6-301.14 Post a handwash sign at each handsink. No handwash sign at sink near soda machines. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed dish machine did not properly sanitize at first run cycle. Machine ran at least 5 cycles before strip turned black. Temperature reading showed machine was hitting 180F. CDI- After multiple cycles, strip turned black. Reccomened maintenance look at machine to assure it is properly sanitzing at first cycle. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
by 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Breakfast potatos at hot holding unit recorded below 135F (see chart). CDI- Voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cantelope, cut honeydews, single service butters and cream cheese, whipped cream, and diced ham in flip top unit all higher than 45F (see chart). CDI- Cut melons were stacked too high in the bowl sitting on ice. Either submerge bowl completley in ice, do not stack too high or convert to TPHC. Melons were voluntarily discarded. Butters and cream cheese were all discarded. Reccomend placing in bowl in ice or in an ice bath. Diced ham brought back to WIC to cool down. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oil unlabeled. Label oil. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of metal bins. |