|
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 soiled wiping cloths stored in the hand sink nearest to the ice machine. CDI- wiping cloths were removed from sink. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener blade with dried debris accumulation on it and several food storage containers stacked clean with datemarking sticker residue on them. CDI- can opener was recleaned, VR within 10 days for sticker residue. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 3 containers of spinach dumpling filling dated 6/7. PIC stated the products were frozen on 6/7 and thawed on 6/26. CDI- thaw dates were added to each container. Any foods that are prepared and frozen should have two dates on them (prep. and thaw). Improvements made to datemarking since last inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 large (~5 gallon) cambros with chicken and beef stock cooling in the walk in cooler. CDI- lids were removed from the containers and each container was placed into an ice bath to cool faster. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 4 sanitizer buckets stored directly on the floor along the cook line in the kitchen.
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 3 quat sanitizer buckets with 0ppm concentration. |
|
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 cleaned plastic food storage containers stacked while wet above the 3 compartment sink. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a non-functional hand sink nearest the 3 compartment sink in the kitchen. |