|
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 - 0 pts - Domestic two compartment sink is being used for handwashing and dumping/cleaning blenders. If this unit is being used for handwashing no other activities can take place. Hand sink shall no longer be used for dumping. CDI- PIC educated on hand sink usage. |
|
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 - Repeat - Pesto sauce (garlic and oil mix) read 51F. Sauce was removed from reach in at 9 am. CDI- Sauce placed in freezer for rapid cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
a 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - A container of pizza sauce and bean burgers were not properly dated when removed from freezer. One bag of spinach was not labeled in walk in cooler. CDI- PIC properly dated items.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- One bag of kale labeled 4/27. CDI- Item was discarded. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
3-502.11 Obtain a Variance for specialized processes.-Pf - 0 pts - An equipment variance for the two compartment sink was submitted to the state. An approval or disapproval letter has not been obtained.
Verification is required.
When using the two compartment sink a colander should be used to wash vegetables in a sink that is directly drained. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - 0 pts - Establishment is using paper towels in lettuce and spinach bags and a damp cloth towel to cover burger rolls. Establishment should use food grade items when in direct contact with food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- 0 pts - Shelving in reach in, upright freezer, and walk in cooler beginning to rust. Caulk along seams beginning to peel in walk in cooler. Assess repair/replace. // Assess leak in walk in cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in walk in cooler and in reach in unit. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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.-
Walls: FRP behind hand sink needs to be sealed to wall. Cleaning needed on wall.
Fan cover in walk in cooler needs cleaning. |