|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed 2 hand sinks in the kitchen without signs posted notifying employees to wash their hands. Signs provided today.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink in the dry goods storage room without any soap in the dispenser. CDI- soap provided; PIC stated the sink is not used- no food preparation is done in this area of the kitchen. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed mold growth in the ice machine and one soda 'gun' at the bar with debris accumulation inside the nozzle.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 metal containers in the clean equipment storage room with visible food debris on them. CDI- items set aside for recleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed one plastic container of queso cheese sauce in a reach in cooler at 50F in the center of the food. The food was prepared on 10/20 and had not been removed from the cooler. CDI- product discarded; instructed PIC to split product into smaller portions while cooling. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links on the buffet line below 135F (see chart). CDI- items reheated to above 165F (see chart). |
|
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 roasted zucchini and tomatoes used as plate garnishes being held at room temperature on the cook line (see temp chart). Observed malfunctioning compressor on walk in cooler in dry storage room. Foods in cooler had a temperature of 48F. PIC is aware of this issue and a new compressor is being installed today. CDI- plate garnish discarded, advised PIC to keep product cold or on TPHC. All potentially hazardous foods in the walk in cooler were relocated to other coolers until the compressor is fixed. |
|
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 wet stacked containers in the clean equipment storage room and wet stacked ramekins near the ketchup and mustard pumps. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed robot coupe food processor with a large crack in the plastic component that houses the blade. CDI- product discarded. |
|
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. Observed ovens on the cook line with large deposits of grease accumulation in them. |