|
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 the steam table water being filled out of the handsink today- moved to prep sink to correct.
Observed a rice pot stored in the handsink on the line today and it was moved during inspection to correct. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed TCS foods on the to-go line holding at <135F today(see chart).
Items discarded by PIC today. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
q7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed windex in a degreasor bottle- relabeled today to correct. |
|
31
|
0
|
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 fresh cut lettuce on the open top to-go line today cooling(see temp. chart). Product moved to walk in cooler and it began quickly cooling during the inspection. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
Yes |
3-302.15 Washing Fruits and Vegetables - C
Observed a veggie wash used today but no chemical test kit was onsite to ensure it had been mixed correctly to not exceed manufacturers direction. Provide a test kit. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed to-go containers that were delivered yesterday stored on the floor. |