|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf. Observed hot water only reaching 77 deg F at all handsinks in kitchen and serving line. CDI: emergency call placed to plumber; plumber on site for repair during inspection; all handsinks now reaching 100 deg F and above.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in dish room blocked by rolling cart of trays. CDI: cart relocated. |
|
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 hot dogs in both serving line hot boxes ranging from 126 deg - 135 deg F. CDI: hot dogs removed and reheated to 135 deg F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed bags of turkey and chicken strips opened on Friday without a date in walk-in cooler. CDI: by properly dating.
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 bags of ham and turkey with unclear dates that appeared to be rubbed off in walk-in cooler. CDI: by discarding. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment:
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 cantaloupe at 48 deg F - 52 deg F cooling in closed containers inside reach-in cooler on serving line. CDI: by moving to freezer for rapid chill. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
General Comment:
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed hot water at dish sink only reaching 77 deg F. CDI; emergency call placed to plumber; plumber on site during inspection for repair; hot water now reaching 145 deg F. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
General Comment:
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one side door open to dumpster. |