|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice dumped into handsink. CDI - advised to clean out, and educated that handsinks are only for handwashing.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser empty at the back handsink. CDI - provided soap to the dispenser. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat products over ready to eat enchalada sauce. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed soda nozzles not being cleaned every 24 hrs. PIC states that they are cleaned twice a week. Advised to clean more often.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer low at 3 comp sink: 50 ppm. CDI - created new solution at 200 ppm.
4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed that the mechanical dish machine was not sanitizing 0 ppm. CDI - primed that sanitizer for the machine and chlorine ready 50 ppm. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold holding problems in the flip top unit. CDI - turned the cooler from 2 - 9 and products cooled down to proper temperature. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups wet stacked. |
|
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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed mold/dusty ceiling vents in the back of the kitchen. |