|
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 employee wash mat in the handwashing sink. Observed employee dump coffee and rinse out coffee container in handwashing sink. CDI- Items removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm at dish machine. Dishes were soaked in sanitizer in the 3 comp sink. PIC will wash dishes in the dishwasher and soak in sanitizer in the 3 comp sink. PIC called to get dish machine fixed. EHS will make a visit to ensure dish machine is fixed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, mushrooms, gyro, and chicken in the prep top and low reach in unit holding above 41F. CDI- Items placed in the walk in freezer for rapid cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 bin of raw chicken stored on the soiled side of the 3 comp sink. CDI- Chicken removed |
|
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 several dishes wet stacked in the clean dish storage area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish machine not pulling sanitizer. PIC called maintenance. Observed prep top unit across from hot wells holding above 41F. CDI- Both units by the end of the inspection. |