|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 0pts- Observed no paper towels at two handsinks. CDI- PIC provided towels. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT 3 pts- Observed meat and potato slicer's used in the morning, stored clean, and heavily soiled with dried food debris. Also, observed some stacked clean pans with minor food debris still on them. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 1.5 pts- Observed cut lettuce and cooked duck both above 45F in the flip top prep units. CDI- PIC voluntarily discarded. |
|
25
|
0
|
Food additives: approved and properly used |
Yes |
No
|
No |
3-302.14 Protection from Unapproved Additives - P 0pts- Observed a large 1 pound container of instacure, in the dry storage, through office. PIC could not provide recipe for product. CDI- PIC voluntarily discarded item. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. 1pt Repeat- observed several gaskets in need of repair or replacement due to torn gaskets on the front prep line coolers. |
|
47
|
0
|
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. Gaskets in need of cleaning throughout facility due to food residue build up. Front prep line specifically. |