|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink next to fry station. CDI - by restocking. |
|
14
|
1.50
|
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 slicer, chopper, and a few metal pans stored with build-up/food debris. CDI - by removing and storing at dish area to be cleaned. |
|
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 container of lettuce cooling in reach-in on main line with lid on tightly. Observed tomatoes in cold unit on main line stacked too high. Observed containers of slaw stacked on top of each other cooling in walk-in with lids on tightly. CDI - lettuce uncovered and moved to walk-in cooler; tomatoes stacked below fill line; lids were taken off of slaw and spread out to rapidly cool. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and pans stored on dish shelf wet stacked. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed handsink faucet next to fry station with leak. Repair. Repair handsink faucet handles next to dish area. Observed much force needed to turn handles on. Observed soap dispenser at handsink next to dish shelf not working when entering to wash hands. Battery was replaced in dispenser to work properly. Replace torn gaskets on reach-in coolers on main cook line. |