|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at handwashing sink at the back. Needs to have one.
Will be back in 10days to check on the soap.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink blocked with multiple empty containers. CDI. PIC removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed sanitizer concentration at 0ppm at the dish washing sink. CDI. PIC replaced the container.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at 0ppm in the sanitizer bucket. CDI. PIC replaced. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimp, beef, in RI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.
***All other food was holding at right temperature. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed milk in RI with no date mark. CDI. PIC date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed shrimps and salmon that were in the freezer and removed to the cooler with the same date mark as when in the freezer. CDI. PIC changed the date marking. |
|
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 shrimp and salmon cooling in the RI in tightly sealed containers. CDI. PIC removed the covers. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of drinks and sauces stored directly on the floor in the dry stoage area and WI. CDI. PIC removed. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping clothes in the front prep table. CDI. PIC removed. REPEAT. |