|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handwashing sink. Observed trashcan blocking access to hand sink. CDI by moving trashcan to proper location and instructing employee that hand sink is not to be blocked.
6-301.12 Handwashing sinks shall be kept supplied. Observed 2 hand sinks with no paper towels. CDI by providing paper towels to hand sinks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 Food contact surfaces shall be kept clean to sight and touch. Observed several containers stored as clean with debris build up. Observed slicing equipment with debris build up. CDI by removal for recleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Chicken shall be cooked to a temperature of 165 for 15 seconds. Observed Cajun chicken fillets cooked to a temperature of 135. CDI by futher cooking to a final temperature of 200. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) TCS food hot held shall be maintained at a temperature of 135 or higher. Observed sausage and chicken strips held at 115 and 120 respectively. CDI by voluntary disposal. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Cold foods shall be maintained at a temperature of 45 or less. Observed tomatoes, coleslaw and lettuce in flip top cooler measuring at 51. CDI by placing the items on TPHC for lunch service. Unit is not holding at proper temperature and must be serviced. VERIFICATION REQUIRED. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Procedures for TPHC shall be followed. Observed pan of blanched fries with no time marking. CDI by writing time of disposal on pan. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping cloths shall be kept in sanitizer at proper concentration. Observed sanitizer in wiping cloth bucket at 50 ppm. CDI by replacing the sanitizer in the buckets. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and utensils shall be air dried. Observed wet pans stacked tightly together. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Equipment shall be maintained in good repair. Observed flip top unit holding at 51 degrees. |