|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee cleaning food thermometer under running water during inspection. CDI - PIC went to 3-comp sink for cleaning thermometer. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of ice machine at the left wall inside and along splash guard inside. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in flip top and prep unit at 47-57F. CDI - PIC adjusted temperature down and cooled foods back down. Staff reminded that any produce washed in cold running water this time of year will be warmer. Use walk in, ice bath or another effective method to cool foods before placing in service. REPEAT -1.5- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 ovstacked baby corn in flip top at 56F. CDI - PIC split containers that are overstacked to facilitate cooling. REPEAT -.5-
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed flip top units at cook line cold holding foods at 47-57F. CDI - PIC explained these food were just refilled, temperature adjusted down for cold holding and PIC reminded to used walk in, ice baths or other cooling methods instead of flip tops. |
|
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 items stored over can wash at rear of facility. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed peeling shelving throughout facility and inside reach in coolers. Observed peeling surfaces inside reach in coolers at bottom sections. Observed cracks in the bottom paneling inside reach in cooler closest to cook line. REPEAT -1-
4-502.11(A) Maintain utensils in good repair. Observed cracks in the sides of plastic containers used for washed, cut vegetables. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -0- |