|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf
At handsink in front of dish machine, hot water was 90F. CDI- PIC fixed it with mixing valve and temperature increased to 125F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed individually wrapped bags of cheese above 41F. Bottom portion bags were 41F and less. CDI- Top portion was removed and placed in walk in to rapidly cool.
Observed sauces above 41F. Sauces are individually portioned in containers. Container of sauces were stacked too high. CDI- Top portion was removed and placed in walk in to rapidly cool.
Spoke to PIC about not overstacking items and only filling containers halfway. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed sauce bottles throughout cook line in need of labeling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed bucket of sanitizer holding wiping cloths at 0 ppm quat in bar and 50 ppm quat on cook line. CDI- Both buckets were refilled and sanitizer was 200 ppm quat.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
On prep line observed sanitizer container holding wet wiping cloths on floor. CDI- Bucket was removed. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat Violation-Full Points,1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans wet nesting. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment. 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.
Observed low grout throughout kitchen floor. |