|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear area handsink slightly blocked by recently delivered boxes. Items were moved during inspections. Facility must take care to not block access to this handsink during delivery, as the only other handsink is located at the opposite end of the prep area. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commerical mac and cheese reheating in a steam unit, tempted at 108F after 1.5 hours of reheating. PIC stated that the facility SOP is to microwave the item, stir the item and then repeat until item temps at 135F. It is likely that the employee that prepared the item did not adequately stir the item, temped the top of the product at 135F, and then placed item into the warmer.
PIC went over procedure with the employee during inspection, item rapidly heated to 135F by staff to prevent discard. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers located in the clean dish area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed area of front service desk with residue accumulation present, area is located underneath the front service counter. Area must be kept clean, facility may wish to wall the area off with FRP or other material. |