|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Three handsinks did not have paper towel. CDI- Paper towels provided. |
|
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 - Tomato and potato dicer observed with build up from 2-3 days. All equipment food contact surfaces shall be cleaned after each use or every 4 hours. CDI- Items properly cleaned and sanitized. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P - Establishment was approved for non-continuous cooking of chicken breast and wings. During inspection observed par-cooked chicken wings stored above RTE mac and cheese and chicken. CDI- Mac and cheese and chicken stored under raw product were voluntarily discarded.
Review and follow non-continuous cooking procedures to ensure compliance at all times. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Sausages and 4 pans of chicken wings in the hot bar read 111-133F. CDI- Items were reheated to 165F.
Hot holding temperatures at hot bar have been a continuous deduction for the previous 3 inspections and noted during training visit. After discussion with PIC, pending approval, they will place all hot foods on time as a public health control. Verification required to ensure procedures are changed to reflect an effective way of maintaining food at 135F or above at all times. |
|
31
|
1
|
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 - Repeat - Watermelon, tomatoes, and cantaloupe stored in cold holding equipment with out being properly cooled. CDI- PIC placed watermelon and tomatoes in rapid cooling equipment. Cantaloupe was voluntarily discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. -0 pts -One bucket stored on the floor. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - 0 pts - Floors sealant throughout is missing. Repair. |