|
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 at back hand sink, and no hand soap at front hand sink.
CDI- PIC restocks both hand sinks. All food handlers advised to stop tasks and wash hands. (-1) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quat in use to sanitize at 3 comp sink basin with <50ppm quat.
CDI- Sink drained and refilled to 250ppm quat. (-0) |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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
Observed densely packed stack of sliced American cheese in front lowboy.
CDI- PIC brings cheese to complete cooling in WIC. EHS advises not cooling cheese in such dense stacks, or in lowboys. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple soiled washing cloths on prep surfaces throughout back and front of stores, and one sani-bucket with wiping cloths stored in 0PPM quat.
CDI- Wiping cloths placed into bucket with proper concentration quat. Bucket at 0PPM refilled to 250ppm. (-0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting board at fliptop across from cook line with deep scoring, no longer cleanable. Replace at earliest opportunity. (-0.5) |