|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front and back hand sink in kitchen. CDI: PIC provided paper towels. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above sauce cups. CDI: Education provided and food employee rearranged storage order. REPEAT VIOLATION. |
|
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 can opener stored as clean soiled with food waste. CDI: Food employee sent can opener to be W/R/S. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal insert pan of spaghetti stored on counter at 74F. PIC stated product prepared @11am. CDI: Education provided and PIC placed food in walk-in cooler for rapid cooling. Observed steamed broccoli being held in microwave at 74F. PIC stated broccoli was made @11:15am. CDI: Education provided, product reheated rapidly and moved to steam well for hot holding. Product reached 183F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written TPHC procedures for items held using time at hot bar. EHS provided document. CDI: PIC filled out TPHC document. REPEAT VIOLATION. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed large spray bottle of hand sanitizer stored on cutting board of make table. CDI: Food employee relocated spray bottle. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed flooring in walk-in freezer separating/rising up/bowed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed base coving separating from wall-floor joint at end of 3-vat sink. CDI: Food employee glued base voe back on wall. |