|
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 wet towels stored in the hand sink in the kitchen. CDI: PIC removed towels. -1- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0ppm. EHS required for all utensils and equipment to be washed at the 3 compartment sink until dish machine is fixed. Owner stated Ecolab tech has been dispatched to come fix it. VR within 10 days.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 spatula with debris. CDI: spatulas were put back into the 3 compartment sink to be cleaned.
-1.5- |
|
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 a pan of grilled chicken and 2 pans of gravy stored on the speed rack by the raw chicken prep sink. Grilled chicken was at 57F and gravy was at 61F. PIC stated it has been there for an hour. EHS allowed them to use TPHC for today for those items. CDI: PIC labeled the discard times. -1.5- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a tub of tightly closed collard greens and a tub of mac n cheese uncovered in the walk in cooler. CDI: PIC portioned both food items into smaller and shallower containers and stored in the walk in freezer to cool down quickly. -0.5- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flying insects at the kitchen and an insect at the dish machine. -0- |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle touching sugar in the sugar bin. Ensure all handles of containers are up and away from food. -0- |