|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no hand soap at the kitchen hand sink. CDI. The PIC refilled the hand soap dispenser. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed noticable black and green buildup inside the soda fountain nozzles and the slurpee
machine nozzles that both contact non hazardous drinks. Informed PIC and showed him the buildup. PIC to clean more frequently. Repeat, full points. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
COMMENT: Observed chili hot holding at 104F. CDI. The PIC voluntarily discarded the chili and placed new bag inside warmer. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed milk and half and half in dispenser at 45F. CDI. PIC placed work order to ensure milk products are below 41F. I will return within ten (10) days to verify compliance of this violation. No points as first inspection of the year. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed bacon egg and cheese croissant and bacon egg and cheese biscuits with a discard date of 4/23 in customer grab and go cooler. Observed PIC date marking cheddarwurst and hotdogs with an open date of 4/23. CDI. The bacon egg and cheese products were all voluntarily discarded. Informed PIC to make sure employees mark the date of TCS items if held more than 24 hours. Repeat; full points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Repair the broken plastic warmer for nacho cheese and chili. Plastic has broken off on bottom of holder. |
|
47
|
0
|
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.
COMMENT: Clean inside microwave walls and glass plates. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed debris on floor drains and on floors underneath equipment in the kitchen. Observed soil buildup on ceiling tiles in the kitchen. Repeat, half points as lights are working. |