|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage posted at the hand sink nearest the 3 compartment sink. Signage provided today. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 7 utensils stored clean with visible food debris on them and 5 food storage containers stored clean with food debris on them. CDI- items set aside for recleaning. |
|
17
|
0
|
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 one container of queso cheese (95F) sauce being reheated in a steam table. CDI- queso was reheated to above 165F on the stove (see chart). |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of macaroni and cheese at 126F and one container of green bean casserole at 123F. Both foods were hot holding in a warming box. CDI- foods were placed into the oven and reheated to above 165F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned containers stacked while wet near the 3 compartment sink. Improvements made since last inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one small white cutting board near the grill and one flip top cutting board beginning to score. |