|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked handwash sinks at the pizza station and at the dough prep sink. CDI - Stool and proofing trays moved from in front of handsinks. -2- REPEAT |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soiled prep table surface used for cutting sandwiches that is only cleaned once a day. CDI - Clean cutting board placed in service. -1.5-
4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soiled interior of ice machine. Clean often enough to prevent buildup. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of sliced meatballs, one pan of sliced sausages and one bowl of garlic and oil at 48, 49 and 76F, respectively. CDI - Sausages and meatballs voluntarily discarded and garlic and oil cooled. -0- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Observed foods in wait staff flip top without dates that are left in place overnight from a larger stock in walk in. CDI - Dates placed on foods. -0- |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen RTE broccoli thawing at room temperature. Thaw using an approved method. -0- |
|
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 cooked spinach stored in the splash zone of the handwashing sink. CDI - Spinach reheated to over 165 before being used as an ingredient in spinach lasagna. -.5- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures - C Rinsing shall be in a solution located between the wash solution and the sanitizer solution. Observed no rinsing taking place in 3-comp dish washing. Dishes were being washed and sanitized only. CDI - Middle compartment filled with rinsing solution after cleaning and sanitizing. -0- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one broken dumpster lid and the door open, as well. Repair the lid and keep the doors closed. -0- |