|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed a lemon and ice in handwash sink indicating someone had dumped in handwash sink. Do not dump drinks in handwash sinks. CDI- Sink cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken and pork on front line was being held at a temp. below 135F (see chart). PIC stated items were cooked an hour ago. CDI- Both items re-heated on grill to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed sliced ham in reach in with no dater mark. CDI- Ham dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed tomatos in flip top unit at a temp higher than 45F (see chart). PIC stated employee prepped tomatos earlier and placed product in flip top unit, thus not properly cooling down. CDI- Tomatos brought to WIC to cool down. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Scoop in flour was stored in product with handles not sticking out as well as scoops in soda ice machines with handles touching ice. |
|
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. Damaged gasket in flip cooler. |