|
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 handsink in dish area blocked with trays. CDI, trays removed from handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in dish area and near dry storage closet. CDI, paper towels supplied to handsinks.
6-301.14 Handwashing Signage - C. Observed no handwashing sign at handsink located in men restroom. EHS left facility with a handwashing sign. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed turkey sausage hot holding at 109F. CDI, turkey sausage reheated in steamer to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pan of corn in walk in cooler with no date mark. CDI, PIC voluntarily discarded corn. Observed opened shredded cheese with no date mark in walk in cooler. CDI, PIC date marked cheese. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 boxes of single service plastic lids stored on the floor to dry storage area. Observed box of Styrofoam to-go-containers behind hot holding line stored on the floor. CDI, PIC placed single services boxes on shelving in dry storage area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed steamer with active leak. Observed 1 door to oven missing. Per conversation with maintenance facility is aware of oven door missing and is working to order a new oven. |
|
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. Observed cleaning needed to outside of equipment on cook line and to equipment throughout kitchen, shelving in walk in cooler, transfer carts, and exterior of storage bins. |
|
53
|
0.50
|
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. Observed flooring to walk in freezing with debris/food and in need of cleaning. Observed cracked floor tile under dish area and sporadically throughout kitchen. Observed minor ceiling damage near 2 door reach in refrigerator. EHS recommends facility repair cracked floor tile throughout kitchen, thoroughly clean flooring throughout kitchen, repair ceiling damage, and touch up paint to ceiling where needed.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed flooring in walk in cooler in need of repair. |