|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the men's restroom sink only reaching 70F. Verification required 4/7/2017 |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pinto beans and brown rice below 135F on the serving line.- CDI - the brown rice was voluntarily discarded. The pintos were reheated to 182F. Suggested TPHC to the PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tomatoes and cheese on the serving line above 45F. The items were voluntarily discarded. Suggested TPHC to the PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION 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 - Observed several containers of shredded cheese and lettuce cooling while tightly covered with lids in the walk in. CDI -employee vented the containers to facilitate cooling. Facility needs to use an ice bath and obtain a blast chiller to help cool items quickly. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
General comment 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing dishes in 107F water. CDI - more hot water was added to reach 110F.
*SR # 73604 investigated during inspection. See visit sheet* |