|
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. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Handwashing sink at main fry station area being used as a prep sink to add water to pots and containers. CDI- PIC Mr. Moorer and employee were advised to only use sinks for handwashing. No papertowels at the grill station handwashing sink and Laurene's. CDI- PIC had papertowels replaced. |
|
17
|
1.50
|
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. Food items being reheated in warmer cabinet next to the grill station at front service areas. Employee advised that they currently have only one steamer working for reheating foods. Warmer cabinet temperature set on 120F. Food would not meet the minimum of 165F in warmer. CDI- One hour remaining for reheating, PIC had all food removed and placed in steamer. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P One metal container of meatballs on ice at the grill station not under temperature control. See chart. All other foods under temperature control. CDI- PIC had meatballs removed. REPEAT(0pts) |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's working with food at service line and prep station not wearing a hair restraint. CDI- Both employee's out on hair restraints. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. In use sanitizer in buckets cloudy and some debris in them at prep stations. CDI- buckets emptied and refilled. |
|
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. Boxes of single service articles stored on the floor in the dry goods room. PIC advised that items were delivered this morning, but currently down in staff today so no one was able to put away when delivered. PIC advised that storage will be corrected today. (0pts) |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. 4-501.11 Maintain equipment in good repair. Steamer ovens not operational, damaged counters, tiles, shelving in units and service areas also damaged. PIC advised that they are still waiting for complete approval for replacements. Staining and debris not able to be cleaned from equipment. Replace all damaged items throughout. REPEAT |
|
47
|
0.50
|
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. Build up on exterior splash zone areas at beverage dispensers at self serve beverage stations. Cleaning is needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Mold like build up on part of the ceiling and wall of center walk in cooler. Cleaning is needed. (0pts) |