|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed handsink in dish room blocked by rolling rack. CDI - rack relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed utensils, pans, compartment trays with dried food debris remaining. CDI - dishes removed and stored at dish pit to be cleaned. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 side Cesar salads at 48F-56F cooling with lids on in reach-in cooler. CDI - removed and transferred to walk-in cooler with lids off. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed one quat sanitizer bucket at 50ppm. CDI - bucket changed out and corrected to 200ppm. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
General Comment: Repeat:
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed side doors open to dumpster. |