|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed an employee using the front hand washing sink to store dirty metal containers after a drink had been made. CDI-The two containers were removed and brought back to the 3-compartment sink. |
|
14
|
1.50
|
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 buildup to the meat slicer, and one pan on the clean equipment rack. CDI-Both items were properly washed, rinsed, and sanitized. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed french onion soup that did not cool to 41F or below within the required time frame. The soup was at 45F. CDI-The soup was discarded. |
|
21
|
1.50
|
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 egg yolks with a date of 7/23, and sliced chicken with a date of 8/7. These two items were past their time/temperature date marking requirements. CDI-The two items were discarded. REPEAT.
*Points were reduced today due to the overall improvement on date marking. Keep up the good work. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF
Observed french onion soup that had cooled the night before in a container with a tight fitting lid. CDI-The product had been discarded. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed several unlabeled white bins holding the baking products such as flours, sugars, etc. Have labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet cloths on prep counters during the start of the inspection. CDI-Sanitizer buckets were filled and the cloths were placed into the bucket. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup on the shelf holding the meat slicer and tomato slicer. CDI-The shelf was wiped down. |