|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hand sink at 3 compartment sink reading 69-97F. Water did not consistently remain hot and would drop dramatically. Assess hot water at hand sink. All others are in good working condition.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed debris in hand sink at three compartment sink. Ensure nothing is being dumped in sink.. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts - Observed establishment preparing breads with pepperoni and cheddar cheese. When asked what the process of this product was it was stated that it is maintain at room temperature. To ensure safety (as product is a TCS, RTE and heat treated) product must be maintained on time or at temperature. PIC agreed to maintain item on time. Time forms provided and shall be completed by return visit.
Further discussion needed for the following breads:
Gorgonzola crumbles
Mozzarella cubes
Cheddar garlic |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed tuna salad reading 48F. CDI- Discarded. |
|
21
|
3
|
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 -P - Observed garlic butter (1/26) and hummus (1/24) out of date compliance. CDI- Discarded.
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 turkey and mozzarella cheese not labeled. CDI -Properly labeled.
Date marking shall occur on all TCS, RTE foods immediately at opening or preparing time. Product may be dated for 7 days with date of preparation counting as day one if it is maintained at 41F or below (EX. 02/03/17-02/09/17).. Product may be dated for 4 days with date of preparation counting as day 1 if maintained at 42-45F (EX. 02/03/17-02/06/17).
Facility is currently purchasing whole cooked chicken from another establishment and transporting it on site for chicken salad. Process must be assessed for proper temperature control, ensure that chicken is dated the date it is purchased by establishment (if cooked that day or previously), and properly cooled down. Monitor product actively. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - 0 pts - Observed green buckets for soapy water used for sanitizer. Label buckets with sanitizer. CDI- Labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - 0 pts - Resurface the cutting boards. Observed dark cuts in the cutting board. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in walk in, interior components of reach in, and racks in walk in unit soiled with debris. |