|
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 two soiled yellow handled scoops stored as clean. CDI - sent to dish pit. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed items in cold drawers on back side of make line were not staying at or below 45F - see temp chart. Also observed butter packets stored in container over ice near the hot soups up front. Butter measured 63F. CDI - items which had been in place for less than about an hour were allowed to be sent back to walk in cooler for quick rechilling. Repeat. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed prep sink with ice cubes and deli meats (still packaged) resting in the ice. PIC said product were thawing and turned on the cold water to run. During the next 15-20 minutes PIC had to repeatedly turn on water again as employees periodically turned it off. Educate all staff on proper thawing procedures. Repeat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple buckets for wiping cloths which had sanitizer below the minimum concentration of 150 ppm quat. Buckets were refilled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed two knives stored in crevices of equipment. Observed cutting board stored behind faucets of prep sink. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unsleeved single service cups at self-service kiosks and at registers. Repeat |