|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in far right hand sink along front line. CDI: EHS instructed employees that handsinks are for handwashing only. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch and spicy ranch holding above 45F. All other items in cold holding were in compliance. CDI: The container of sauces was sent to the walk in unit to facilitate rapid cooling. By the end of inspection, the ranch had reached 44F. REPEAT.
Facility has shown improvement since the last inspection, and points were not escalated as a result. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 raw chicken prepard earlier today cooling at a rate of 0F/min in walk in unit. CDI: Large container split into smaller containers to facilitate rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several spices and a squeeze bottle of oil with no labels to indicate contents. CDI: PIC labelled spices and oil bottle. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups and salad container lids at front counter displayed with food/lip contact surface exposed to potential contamination. |