|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sanitizer bucket being stored in the hand sink nearest the 3 compartment sink. CDI- sink was cleared. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked packaged pork sausage being stored over cut radish and minced pork in a reach in cooler. CDI- storage rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue accumulation on the back side of a deli slicer that was stored clean. CDI- item cleaned during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pooled shell eggs being stored in a flip top cooler and cold holding above 45F (see chart). The container was double panned and the food was being stored above the fill line of the inner container. CDI- product was discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed an ice scoop being stored in ice with the scoop handle in direct contact with ice. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces of equipment that are routinely exposed to splash, spillage, or other food soiling shall be made of smooth and non absorbent materials. Observed wooden wicker bamboo steaming basket lids being used to keep steam buns warm. |