|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a bottle of cleaner stored in the hand sink next to the 3-compartment sink. CDI-The bottle was removed. REPEAT.
*Do not store any items in the hand washing sink. Only hand washing should be conducted in the hand sink. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed the meat grinder with dried on food buildup in the walk in cooler. Also observed debris buildup to the bowl on the shelf above the 3-compartment sink. CDI-The bowl was removed and placed at the 3-compartment sink. The meat grinder was broken down to be washed, rinsed, and sanitized. REPEAT. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed sausage thawing under running water at 75F. CDI-The sausage was moved to the walk in cooler to finish thawing.
*Running water must be at 70F or below. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.14 Food Preparation - C
Observed an employee drop an onion onto the ground and then go to wash it off in the sink. CDI-Instructed to discard. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT. |