|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee rinsing the thermometer off in the hand washing sink. CDI-Stopped the employee and instructed to use the prep sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup on a lid and plastic wrap still on another lid stored on the clean equipment racks. CDI-The lids were removed and brought to the dish machine for proper washing, rinsing, and sanitizing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed onions, tomatoes, and green onions cold holding above 45F. CDI-The product was discarded and more ice and water was filled to the unit.
***BEGINNING JANUARY 1, 2019 COLD HOLDING WILL CHANGE TO 41F OR BELOW.*** |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed the scoop handle stored in the food product. CDI-The scoop was removed. REPEAT. |
|
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.
Observed a damaged gasket to the fry tall reach in cooler door. Have replaced.
Also observed a pan that was beginning to bubble. When that happens they are not longer easily cleanable. CDI-The pan was discarded. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the to-go and mixed drinks reach in cooler. Have cleaned. HUGE IMPROVEMENT ON CLEANING. GOOD JOB! |