|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed food employee dump ice in handwashing sink.CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed staff wash, rinse but not sanitize knife and bowl at 3 compartment sink as required.CDI by instruction, items relocated for proper cleaning. When processing equipment, ensure staff is working from dirty to clean during manual warewashing.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P -can opener stored as clean but food residue observed on blade. CDI, can opener relocated for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed lemon pepper chicken hot held below 135 at front holding line. CDI, chicken reheated to 169 degrees F. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed time as a public health control for chicken that staff uses during lunch rush in bus tub but no written procedures available. CDI, form provided to PIC. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed some working containers of spices not labeled as required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed cutting boards stored as clean but in splash zone and soiled area wedged between faucet handles and wall. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusty / damaged shelves in walk in unit. Repair / professionally resurface. Do not spray paint. |