|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink without paper towels present upon arrival. Paper towels were provided during the inspection by PIC. |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature of 135F or greater. Observed items such as chicken nuggets(128)and chicken sandwiches(127). These items were most likely out of temperature due to drawer holding them not fully being closed and exposed to open air. CDI- PIC discarded both the nuggets and chicken sandwiches. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in manner that allows them to properly air dry. Observed dishes stacked tightly and wet on air drying shelves. Food establishment should implement pyramid stacking method to allow proper air flow to achieve air drying. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors need additional cleaning inside of walk in freezer. Recommend a higher cleaning frequency. |