|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: Observed no soap at one hand sink and paper towel jam at other hand sink. CDI-soap dispenser filled and paper towel dispenser unjammed.
**6-301.11 Provide soap for handwashing at each handsink. -Pf
**6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
11
|
1
|
Food in good condition, safe and unadulterated |
No |
No
|
No |
Observed pink reside on ice shield in ice machine. Debris had fallen into sugar in large bin. Condenser dripping into plastic wrap covering food in reach-in. Spill of something?? into uncovered container of potatoes. Verification required.
**3-101.11 Safe, Unadulterated and Honestly Presented - P,PF
**3-202.15 Food packaging has be in good condition, intact and protect the food inside. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
Observed food processor, tea nozzles and coffee urn lids with dried food/residue build up. CDI-all item sent to dishmachine.
**4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
**CALL FOR REINSPECTION WHEN READY. WILL RETURN ON OR BEFORE 6/1/15 TO VERIFY CORRECTION OF #14 AND #20. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Observed double/triple stacked sausage links and patties on steam table 120-153F. Sausage not in contact with bottom of pan not maintaining temperatures of 135 or above. Chicken in hot box at 115F. CDI-disposed of. TCS foods needs to maintain 135F or more when being hot held.
**3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
**3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
Observed TCS food in walk-in 56-58F. TCS food in reach-in by ice cream freezer 45-46F. All TCS foods in walk in disposed of. Food that had just been delivered put into reach-in. Chicken that was being prepared for lunch that came from walk-in completely thawed was disposed of. Maintain internal temperature of TCS food 45F or below. Verification required. SEE DISPOSITION FORM.
**3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed cut melon and shredded lettuce in reach-in at 46F. The fruit was past the 4 day mark and the lettuce had no date mark.--CDI-both discarded.
**3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wet wiping rag stored on counter.
**3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. -C |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Observed large baggies for food storage and sleeve of cups on floor under hand sink.
**4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C |