|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Observed hand sink in rotisserie chicken oven area at front not coming above 75F after more than a minute running. Adjust heater settings so hand sink water is at least 100F. Repair at earliest opportunity. (-0) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed one rack of ribs in hot holding at 120F on lower, left side of hot holding unit. Ambient temps in equipment varied from 170F (top center) to 115F (bottom left).
CDI- Ribs voluntarily disposed by PIC. Bottom left of hot holding unit cordoned off for storage while awaiting repairs. EHS advised PIC to ensure that hot foods are verified as 135F or above throughout service, and prior to reclaiming (cooling and use in RTE foods, like chicken salad). (-1.5) |
|
22
|
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 raw steaks between 43F-45F inside display cases to right of Fujisan stand (if facing). Ambient temp in unit observed decreasing from 45F-40F during inspection. Also observed pinwheel turkey and cheese sandwiches in left side grab and go between 45F-47F which were made yesterday.
CDI- Steaks prepped this morning were rapid-cooled in WIC before repackaging and returning to display case. Ensure display case doors are not held open for extended periods and case is not overfilled. Pinwheels voluntarily disposed by PIC. All other TCS foods in this unit were in compliance. Sensor read 27F, though in pinwheel area was measures by EHS thermometer at 39F-42F. PIC advised to have until looked at and defrost settings checked. (-1.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed bottom left side of hot holding unit for rotisserie chickens and ribs not able to maintain foods at 135F or above. Do not use this section for hot holding until repaired. (-0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed substantial spill of red fluid from raw meats in bottom of display cases directly across from rotisserie chicken oven. Increase cleaning frequency. (-0.5) |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
10 DAY VR.
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed water splitter broken at hand sink in back meat prep room, which dispenses between 120F-127F within 10 seconds, becoming unusably hot for compliant hand washing. Food handlers in this area state they go quickly to avoid being burned. All staff advised to use hand sink in adjacent prep rooms and ensure hands are washed for the required length of time. Repair splitter and/or foot pedal so cold water can mix with hot. EHS will make a return visit to verify within 10 days. PIC should alert EHS when repaired. (-0.5) |