|
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
Observed large food debris in handsink. Do not use a hand washing for food prep. CDI (corrected during inspection). Informed manager and he states they are not to be dumping or using hand wash sink for any prep. Manager held conversation with employees. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
COMMENT: Observed clean utensils stored within a soiled pot that can be used for cooking/food prep. CDI the manager rewashed the pot and utensils. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed turkey, ham and provolone in customer to go case at 43F-45F. These temperatures were due to improper cooling methods (see #31). CDI. The items were made thirty minutes prior and were moved to the walk in to properly cool to 41F then to place in customer display case. Per state guidance, no points for cold holding at the first inspection of the year but points will be taken at next inspection if a repeat violation occur. |
|
31
|
0.50
|
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 sliced deli meat and cheese in front customer display case cooling in tightly closed plastic bags. This area is an open case and not conductive to cooling as a walk in cooler would be. Cool meats and cheese in the walk in cooler before placing out in the display case. CDI the manager placed the meats and cheeses in the walk in cooler to cool to 41F. |
|
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: Observed food debris on shelving throughout the kitchen. Observed food debris inside the reach in deli display crevices. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
COMMENT: Observed the lights out in the walk in cooler. |