|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed gloves stored in the base of the hand wash sink. CDI-The gloves were quickly moved. Discussed moving the box of gloves to a different location to prevent them from falling into the sink again. REPEAT. |
|
14
|
1.50
|
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
Observed dried buildup to the inside of the meat saw. CDI-The meat saw was broken down and washed, rinsed and sanitized. REPEAT.
*Only item to have buildup. All other equipment were seen to be cleaned to sight and touch. Points kept the same today. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the steamer bagged seafood items cold holding above 41F in the customer case. CDI- The top portion of the display case was discarded and the items that were prepared earlier this morning (within last two hours) were sent to the walk in cooler for rapid 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.
Observed large bus tubs stacked together while still wet. Ensure pans are fully air dried prior to stacking. |