|
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 a pizza slicer utensil being stored on the handsink in the front cooking area. CDI- PIC removed the slicer. |
|
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 opened packages of hot dogs (56F), sausage dog (48F), corn dog (50F), burrito (50F), cheese (50F) and Jamaican beef patties (51F) all above 45 in a low boy reach in cooler. CDI- Items were voluntarily discarded by the PIC. A VR will occur no later than 8/2/17 to ensure the facility is cold holding TCS foods at or below 45F. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the facility. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair.- Observed a reach in cooler functioning at 56F and cold holding TCS foods above 45F. A VR will occur no later than 8/2/17 to ensure the facility has repaired the unit or is not using the unit. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed cold holding equipment and gaskets in need of cleaning due to food debris and residue build up. Clean the equipment as often as needed to help reduce and prevent the build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 dust accumulation on the ceiling and AC/Heat vents above the front cook line. |