|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink without empty soap dispenser. CDI - PIC provided soap for handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee actively washing dishes with wash solution at 83F. CDI - Hot water was added to wash solution to make at least 110F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwiches and wraps in display case cold holding above 45F. PIC stated all wraps and sandwiches had been holding in case over night. CDI - All sandwiches and wraps voluntarily discarded.
Observed fried chicken, mashed potatoes, mac & cheese, and other side items holding in retail case at 45F and above. PIC stated they were stocked this morning from walk in cooler. CDI - All items taken to walk in cooler to cool rapidly. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed doors and tracks of deli cases in need of cleaning. Increase cleaning frequency. REPEAT. |