|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-202.12 - Handwashing Sink, Installation
Hot water at hand sink only measuring 70F.
Provide at least 100F water at handsinks. Pf
EHS will return to verify hot water within 10 days. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C)
Ice machine observed heavily soiled with black build up.
In equipment such as ice machines, equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Increase cleaning frequency of ice machine. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding
Fried chicken tenders on the serving line measured at 128F.
Maintain TCS foods in hot holding at 135F or above. P
Chicken tenders were reheated to 174F and then placed on the serving line. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding
Chicken in the prep cooler measured 70F.
Maintain TCS foods in cold holding at 41F or less. P
Chicken was placed in the RIF to be cooled. CDI. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 - Sanitizers, Criteria
Chlorine sanitizer in sanitizer bucket measured well above 200ppm.
Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). P
PIC added water to the chlorine sanitizer and it measured 50ppm. CDI |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food
Containers containing dry seasonings were not labeled.
Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
These items shall be labeled. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
To go trays observed outside of the protective packaging with the food contact surface exposed.
Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
These items shall be inverted. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11/12 - Cleaning, Frequency and Restrictions
Walls, floors, and ceilings observed soiled with food debris.
All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Increase cleaning frequencies. |