|
8
|
1
|
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
Large white tub blocking access to handsink. CDI- Tub moved. REPEAT. Also noted a cup in another sink. Do not store anything in handsinks. |
|
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 baked beans pulled out of steamer and temp. checked by employee. Middle of product was recorded at 135F while exterior was recorded well above 165F. Product was stirred and recorded again at 155F. CDI- Product put back into steamer to finish re-heating to 165F. PIC stated a thicker food like baked beans requires stirring while re-heating. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Observed several green buckets of soapy water holding in-use cloths. Keep in sanitizer only. REPEAT. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
All cutting boards scarred and in need of re-surfacing or replacing. REPEAT. |