|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf REPEAT VIOLATION. Observed cart of food blocking handsink. CDI - relocated the cart to allow access to handsink. Educated employee to keep handsink clear for handwashing. |
|
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 Observed product at the buffet in the temperature danger zone. Refer to temperature chart. CDI - educated employee about proper preparation procedures such as prepare, cool, then cold hold. Reminded employees about the rule change to 41F and below in the near future. Advised to service the buffet, prevent overstacking, use proper cooling methods, and use thermometers throughout the day to check temperatures. Educated employees about time control for safety as another option. |
|
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. Observed torn gasket at the walkin cooler. Advised to repair. All temperatures in the walkin cooler are in compliance. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed drain board dirty at the produce prep sink. Advised to keep clean. Observed fan cover dirty at the unit in the preparation room. Advised to keep clean. |