|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Soiled containers and utensils were being stored on the back prep hand sinks. Ensure that hand washing sinks are accessible at all times. Also remove buildup from along the exterior portions of both the hand sinks located in the prep area. CDI- utensils were removed from hand sink. -1 point. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Pre cooked gyro located in the reach in 2 door, raw shrimp located in the ice bath and lettuce located in refrigerator drawers were all cold holding > 45 degrees. This is an repeat item. CDI- out of temp foods were placed in the freezer and on time for corrective actions. -3 points. Adjust cold holding violation or risk being placed on a risk control plan moving forward to better reach compliance with this violation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Facility was cooling freshly prepped cole-slaw located in the walk in cooler in a dense container while being fully wrapped. CDI- cole slaw was placed in the freezer unit and unwrapped for caressive and proper cooling methods. REPEAT but no escalation of points based on overall cooling improving. -.5 points. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C One quat sanitizer bucket was registering below 200 ppm when checked. CDI- Adequate sanitizer was mixed and placed in sanitizer bucket. 0 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 3 comp sink in water that was less than 110 degrees. CDI- dish water was dumped and hot water was added to the 3 comp sink to raise the temperature. -.5 points |