|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles in container on the prep table at 97F, PIC stated they are taken out during the lunch rush. Observed sprouts just placed on into the prep top cooler temped at 66F. CDI- PIC placed the noodles in the walk in cooler to rapidly cool back down to 41F or below. Discussion with PIC on proper cooling down just prepped TCS products to 41F prior to placing in prep cooler. Sprouts were placed in the walk in cooler to proper cool to 41F or below. -REPEAT- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a sprayer attached to the hose at the mop sink without a proper back flow prevention device. Remove the sprayer or provide a backflow prevention device on a water supply that shall meet American Scoaiety of Sanitary Engineering (ASSE)- recommend installing a ASSE 1011 at the mop sink. CDI- PIC removed the sprayer hose. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on shelf in the walk in cooler with other facility foods. |