|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf - Two hand sinks in the kitchen are reading between 84-89F.
Verification required by 01/12. |
|
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 - 0 pts - Observed blade of can opener soiled. Observed equipment not used soiled. Ensure that can opener is cleaned after use. Ensure that equipment no longer in use remains clean or removed from establishment. CDI- Can opener cleaned and equipment removed. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - 0 pts - Observed buckets of sanitizer not labeled. All bottles were properly labeled. CDI- PIC labeled. |
|
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 several pans of meat sauce tightly covered with plastic wrap and aluminum foil with no noted decrease of temperature. Product must open and vented to allow for complete removal of heat. Ensure product is stirred as needed and assessed throughout the cooling process. CDI- Vented and stirred. |
|
47
|
0.50
|
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 cleaning needed on fan at dish pit room, over head shelving, microwave door, exterior of white ingredient bins, and holder of can opener. |