|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Ice and remainder of beverage observed to be in handwashing sink at side door area. Operator Stekevia Hall was advised that handwashing sinks may only be used for handwashing. Operator advised that he understood. |
|
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.Food items in prep cooler units observed to not be under temperature control. Operator advised that items had previously been in the walk in coolers and then were brought to be placed on the line make top coolers. Food items were re-checked for correction as operator advised that items were stocked in the coolers approximately one hour prior to inspection. CDI- Operator advised that he would just voluntarily discard the items. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C. One box and one bag of fries observed to be on prep table. Operator advised that the fries were placed there to be used during lunch so that some of the ice would melt prior to being fried. CDI-Operator advised that when slacking a food product, temperature control must still be maintained as item may not sit out t room temperature. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No ambient air thermometer provided in prep cooler next to the main cook line. Return visit by July 6, 2015 to check for thermometer replacement. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple shaker containers, and squeeze bottles of dry seasonings, oils, and liquid mixes not labeled per the rule. CDI- verbal correction to label all. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Operator assisted periodically with food prep, but did not have on a hair restraint. CDI- verbal correction as hair restraint required at any time assisting with food prep. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.Two stacks of single service to go trays at prep line not protected. CDI- verbal correction to protect/ invert single service items. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
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 . One cutting board heavily stained and some scarring. CDI- verbal correction to replace cutting board. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed personal food items stored on shelving co-mingled with facility item. CDI-storage corrected. |