|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels available at hand sinks near rotisserie chicken oven, or in rotisserie chicken prep room.
CDI- PIC stocks dispensers. (-1) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several knives with raw meat debris on blade stored as clean in knife box.
CDI- Knives returned to ware-washing for w/r/s. EHS directs staff to wash and sanitize the knife box interior and exterior to remove contamination.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Observed chicken prep room with ambient temp at 50F, not approved for washing and sanitizing of equipment with extended time frame (once per day) as is usual procedure when prep room is 41F or below. Discussion with food handler reveals prep ongoing since early morning with no cleaning of equipment as of 11am. EHS advised PIC over meat department that fan in prep room is not working and equipment used with TCS foods must be washed and sanitized at least every 4 hours.
CDI- Rotisserie chicken racks, knives, trays, etc washed and sanitized. PIC must advise all food handlers of required cleaning schedule. EHS suggests training staff to recognize and enact corrective measures when prep room is not 41F or below. (-1.5) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed deep scoring on meat prep room cutting table. EHS advises increasing routine replacement of these boards, which are heavily used. (-1) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed damaged test kit for quat at rotisserie chicken prep room 3 comp sink. EHS advises PIC to bring a new kit to this sink.
CDI- Test strips from neighboring prep room available. A second kit to be brought by PIC. (-0) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 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.
Observed heavy dust buildup on rotisserie chicken ceiling fan blades, and debris where test strips kit is stored. Clean these attachments at earliest opportunity to prevent contamination. (-0.5) |