|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ranch packet container stored in handsink. Employee stated she was rinsing container. CDI by instruction, container was removed and taken to dish area. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black debris. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatos above 45F. EHS recommends items be held on TPHC. VERIFICATION REQUIRED.
Observed salads and slaw in sliding reach in cooler above 45F. CDI PIC stated items were recently placed in cooler. Cooler was maintaining 45-47F. Items were taken to walk-in to rapidly cool. VERIFICATION REQUIRED. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bottle stored above work surface. CDI bottle was relocated to appropriate location. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several clean containers.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed frier basket broken and in disrepair. VERIFICATION REQUIRED.
4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers. Observed walk-in cooler shelves rusted. Observed sliding glass reach-in cooler not maintaing food below 45F. VERIFICATION REQUIRED. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and grease debris in nonfood contact surfaces throughout facility; cooler bottoms, shelves, handles and ledges of equipment. |