|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a bowl in the handsink at the bar area and a stack of plastic cups blocking the handsink near the dish station.CDI-Bowl and cups removed. |
|
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 hamburger (45F), and chicken (43F) stored in the grill drawer above 41F. CDI-PIC states items were prep this morning around 9am. Moved to walk in cooler uncovered until below 41F.* No point taken considering all other temperatures were good. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed the handle of scoop in contact with beans. *Repeat |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking of plastic containers and metal pans on the dish rack.*Repeat |
|
45
|
2
|
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 rusted shelving on the racks above the prep sink. Also observed torn gaskets in most of the bottom reach in units of the flip top and bar coolers.*Repeat |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Cleaning is needed inside the bottom reach in units of flip top and along the storage racks in the walk in cooler. |