|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed activator rod in use at the handsink on the cook line. CDI: Activator rod removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed frontline handsink water is not able to be turned on an off from the faucet. Hot or cold water is not able to be accessed from the faucet knobs. VERIFICATION REQUIRED Observed employee rinse a thermometer in the handsink. CDI: Employee was educated about using handsinks only for handwashing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked chicken below 135F on hotline. CDI: Chicken voluntarily discarded and replaced with new chicken. New chicken placed on TPHC, as facility had previously written procedures. All other hot holding throughout facility was in compliance. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce on ice above 41F. Observed fish in reach in above 41F. CDI: Lettuce placed on TPHC permanently. Fish was rapidly cooled to 41F with ice. EHS and PIC discussed pulling out only the amount of fish needed for cooking, not the whole container. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed soup time expiration for 2pm and 2:32pm. Employee had replaced soup but did not restart time. CDI: Correct time written. Observed no TPHC procedure for cheeses and sour cream held on TPHC at the salad bar. CDI: PIC filled out TPHC form today. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in Main line 3-door reach in and in meat walk in cooler to be cracking/peeling and rusting. Observed gasket on pot roast hot hold door to be severely damaged. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed many missing tiles in front of the dish machine holding water approximately 1 inch deep. Floor is not properly graded to drain in this way. Observed one absorbent ceiling tile near sink in salad prep station. Observed FRP pulling from the wall in the mop sink room. |