|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Water in men's restroom was at 79F. VR.
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed dirty tongs in handwash sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatos, blue cheese, lettuce and lettuce in flip top unit all holding above 45F (see chart). PIC stated a repair-man was on the way today to look at unit as PIC found temps. had been high during their line checks the past 2 days. CDI- All foods were placed in an ice bath in the meantime. VR. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed earlier prepped tomatos in reach in unit with covers on. Also observed a large barrel of salad with lid on cooling in WIC. CDI- Covers were removed, salad was portioned out and moved to freezer for quicker cooling. |
|
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. Wet stacking of plastic and metal bins. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting boards. CDI- PIC had new cutting boards and stated she was planning to replace them in the afternoon.
4-501.11 Maintain equipment in good repair. Observed two damaged gaskets. REPEAT. |