|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink between prep sink and 3 compartment sink non-functional. VERIFICATION REQUIRED. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two packages of open noodles in dry storage not properly covered/protected. CDI noodles placed in container covered. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large pot of potatoes in hot holding below 135F. Observed items in to-go boxes waiting to be served without any type of hot holding. See temperature chart for temperature observations. CDI pot of potatoes reheated above 165F and held in hot holdign unit above 135F. Items in to-go boxes placed on TPHC procedure until PIC can obtain hot holding device. VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice, heavy cream, catfish, shrimp and fish batter holding out of temperature control. See temperature chart for temperature observations. CDI rice, heavy cream and batter voluntarily discarded. Catfish and shrimp rapidly heated to over 200F up check of final cook temperature. EHS is recommending items be placed on TPHC (emailing procedures) or facility begin using ice baths of all products holding out of temperature control. VERIFICATION REQUIRED. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces. CDI sanitizer prepared and tested at proper concentration. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris; shelves under equipment tables, shelves in equipment, etc. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls and all supporting fixtures collecting heavy grease debris. Facility must increase cleaning frequency of all surfaces. |