|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink to be blocked in commissary warehouse area by trashcan and dolly. CDI: Objects moved. REPEAT VIOLATION |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed booster heater not on at start of inspection, but dishes had been done. Unclear whether booster heater was off all day or just between washing. CDI: Booster heater cut on and machine reaching proper temperature. |
|
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 Observed hot held, fried food at home plate club below 135F. CDI: Fried food placed on TPHC permanently. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 cooked beef in aluminum pans with no date in walk in. CDI: Item voluntarily discarded. Observed cooked pork in walk in thawing with no date. CDI: Item dated. REPEAT VIOLATION |
|
26
|
1
|
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 Observed unlabeled bottle of sanitizer at bar. CDI: Bottle labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chips stored on the floor in commissary kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Items separated for air drying. REPEAT VIOLATION
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored as clean with food debris and particulates on it. CDI: Items taken back for wash, rinse, and sanitize. |