|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser at hand washing sink was clogged at start of inspection. Hand washing sinks shall have soap available for employee hand washing. CDI - Employee fixed dispenser during inspection. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Manager stated that blender pitchers are only cleaned daily and used throughout the day. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Blenders taken to dish machine and washed during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Pan of turkey (48F), pan of mac and cheese (48F), pan of smoked chicken (54F), pan of yogurt squeeze tubes (52F), and pan of boiled eggs (48F) all measured above 41F in holding equipment along line. TCS foods in cold holding shall measure 41F or less. CDI - Items were all moved to walk-in cooler to cool as they had been out of temperature for less than 2 hours. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P 1 soufflé did not have a time label on it. Follow time as a public health control procedures. CDI - Soufflé discarded. 0 pts. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 3 employees observed preparing food with watches of bracelets on their wrists. Food employees must not wear jewelry on their hands or wrists when preparing food. REPEAT |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Disposable cups at customer self-service area are over stacked with the lips of cups exposed to potential customer contamination. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace green stained cutting board. Cutting surfaces shall be smooth and easily cleanable. // 4-501.11 Maintain equipment in good repair. Reseal splash guard at prep sink as caulking is worn and moldy. Equipment shall be maintained in good repair. 0 pts. |