|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-203.11 (A) Handwashing Sinks-Numbers and Capacities - PF Maintain the number of handsinks as required by LAW. Observed handsink in drink station across from serving window removed. VR no later than 9/28/2018 to verify handsink available for staff transporting soiled dishes, per the permit issued to the facility. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 100 ppm in use for sanitizing pizza station and rear prep tables at beginning of inspection. CDI - PIC refilled sanitizer to 200 ppm. -1.5- |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 Observed TCS foods in walk in cooler date marked for 9/19 and TCS foods throughout the facility expired as the temperature of TCS foods were 42-45F in all cold holding units today. This temperature range only allows for 4 day date marking. REMINDER THAT COLD HOLDING IS 41F BEGINNING JANUARY 1, 2019. PIC voluntarily discarded TCS foods with prep date 9/14 and before. REPEAT -3-
This is a full point deduction for this item today. Further non-compliance may result in a risk control plan or permit action. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 cooked chicken cooling in two prep units at 57-59F from one hour prior. CDI - PIC moved these items to walk in to cool. REPEAT -.5- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed napkins stored on the floor in storage closet near restrooms. REPEAT -.5- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Seal fixed equipment to the adjacent area to prevent moisture buildup. Observed caulk missing to the right at the prep area handsink. -0- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips that expired in March 2018. CDI - PIC voluntarily discarded and educated about test strip expiration dates. -0- |