|
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 an employee using the hand washing sink to wash the soda nozzle. CDI-Stopped the employee and had them go to the dish machine to properly wash and sanitize the equipment. A hand wash sink can only be used for hand washing. |
|
14
|
1.50
|
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 a slotted pan, a large pot, 3 pieces to the chopper, a black rack with zip ties, the knife sharpener, and a stack of pans with food buildup. CDI-The items were all sent back to the dish machine for proper cleaning and sanitizing. The black rack was removed and placed into the office. REPEAT. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed the chicken in the hot box next to the smoker and squash on the buffet line below 135F. CDI-The squash was discarded and the chicken was reheated. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed a damaged strainer that was no longer easily cleanable. CDI-The strainer was discarded. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup on the shelves in the dry storage area, the inside of the roll hot hox and slight buildup on the shelves in the main and meat walk in coolers. Have cleaned. REPEAT.
HUGE IMPROVEMENT ON CLEANING. KEEP UP THE GOOD WORK! |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the walls behind the fryer units and the walls underneath the hot hold buffet line. Have cleaned. REPEAT. |