|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink near 3-comp blocked by cart. Observed handsink in warehouse blocked by a trashcan. CDI: Handsinks unblocked. Observed handsink at carving station not functioning. CDI: Maintenance called to repair handsink during inspection. VERIFICATION REQUIRED |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 2 large lexans with cooked chicken wings and pulled beef date marked for 4/23. Observed spinach dip marked 4/23. CDI: Items were voluntarily discarded. |
|
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 several large pans of pasta salad and pans of lettuce and tomato in walk in coolers holding above 45F and tightly wrapped. CDI: Items vented. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on side of sink. CDI: Cloths moved to dirty rag container. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean side of 3 comp sink directly adjacent to handwash sink in "splash zone". Reverse 3-comp to ensure that it clean items are not contaminated. REPEAT VIOLATION
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers on shelves. CDI: All wet stacked dishes taken to dish area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed rubber spatula that was severely damaged, stored as clean. CDI: Item voluntarily discarded. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall near dry storage to have hole in it. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed pink book bag on dry storage shelf. CDI: item relocated to chef office. |