|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand sink at ware washing not hitting 100 F. CDI Maintenanc was able to get hand sink adjusted to 100 F. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed ware washing not providing 180 F rinse water. CDI Maintenance was able to get it fixed; PIC will follow up to ensure final rinse is being hit while ware washing is being ran continuously. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed fried rice being reheated to be hot hold less than 165 degrees. CDI Product was reheated to above 165 degrees. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding below 135 degrees. CDI Chicken reheated to 165 degrees. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacing.
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed facility using cardboard to line shelves. Make sure to use materials that easily cleanable and nonabsorbent. |