|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water in female restroom at 75F. CDI- water was adjusted to measure above 100F at time of inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a soiled dicer stored as clean. CDI-dicer sent to the dishmachine for washing. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed steak cooked medium rare cooled and held cold in the flip top cooler. Discussed procedure with PIC. Advised PIC that facility does not have approved plan in place for non-continuous cooking. CDI-product will be cooked to required temperature prior to being held.
PIC interested in non-continuous cooking procedure and would like to discuss this practice in the future. EHS to email con-continuous cooking form to PIC. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of cups wet stacked. CDI-cups sent to be rewashed and air dried. REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dustly fan grates in beer cooler |