|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Employee's observed returning from back area and restrooms. Employee restrooms checked directly. No papertowels observed in men's restroom. Employee had opened papertowel dispenser, but did not return to replace papertowels. CDI- Chef Patch Hadden replaced papertowels immediately. Ensure that papertowels are replaced timely after the dispenser is empty. (0pts) |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cooked chicken and onions on line and warmer not under temperature control. CDI- Chef Patch had all reheated immediately. REPEAT.
Comment: PIC provided mussel tags that were cooked and served as a special menu item approximately 3 months ago. PIC advised that they only get raw shell stock 1x per year, if that. Three service stations closed today due to school closing as of tomorrow. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. More than three bags of chicken thawing in standing water at prep sink. CDI- PIC corrected; water turned on and allowed to drain from sink. |
|
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. Some dried debris and liquid debris in under counter blast chiller and prep cooler gaskets. Dried debris on upper ledge/ non ice contact portion at large ice machine in the back kitchen area. (0pts) Food cart that is stationed across campus is no longer in use for the school year |