|
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 use handsink to dump drink into it. CDI, PIC advised employee that handsink are for handwashing only. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build on around the sides of ice machine located at the rear of facility. |
|
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 several food cold holding above 41F, refer to temperature chart above. This is the facilities first inspection of 2019, thus per State Memo no points taken for food cold holding above 45F. For food cold holding above 45F, food was voluntarily discarded by PIC. EHS made PIC aware of the new cold holding temperature requirement. PIC understands that after this inspection all food cold holding shall be 41F or below. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces - C. Observed cutting board on prep top cooler with scoring however not beyond repair thus points were not escalated. EHS advised PIC to resurface cutting board or acquire a new one before cutting board becomes scored beyond repair. |