|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed salt and pepper in the handsink dear dry storage and back office. CDI- explained to PIC that no food or food products should be dumped in the handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two dishes stored as clean on the prep line and on the dish drying rack. CDI- PIC moved dishes to dish washing area for cleaning. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed a container of chicken wings on the prep line with four chicken wings located at the top of the container above 41F. Other chicken wings on the bottom were 41F or below. CDI- PIC removed the whole container of chicken wings and placed in freezer for 10 minutes. New temperature of chicken wings were 41F. REPEAT.
**Points not escalated due to major improvements on how store chicken wings. On previous reports, facility did not use ice packs. Facility is also not overstacking chicken wings. Suggests facility consider using TPHC on chicken wings. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of sugar not labeled in the back kitchen near prep sinks. |
|
42
|
0
|
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 dishes wet stacked on the dry dish rack |