|
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 tongs stored in handwashing sink. CDI, tongs removed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed low temperature dish machine not providing required chlorine concentration to sanitize utensils. PIC contacted service company, Ecolab, to calibrate machine and scheduled to arrive within the hour. Facility will wash, rinse but sanitize / or use 3 compartment sink until dish machine working properly. Visit needed to ensure long term compliance and calibration of dish machine.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some metal pans and plates at prep line stored as clean but soiled with food debris. Observed some plastic lids stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed far flip top prep cooler on end of line not maintaining TCS foods at 41 degrees F and below. All TCS foods in unit were held over 4 hours according to PIC and voluntarily discarded. PIC adjusted themostat but to will use TPHC until unit calibrated and ensure that they can hold TCS foods at 41 degrees F and below. Visit needed to ensure calibration of cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P -Observed pot roast al jus with date of preparation of 9/17. CDI, items voluntarily discarded by PIC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no time stamp or label identifying time foods to be discarded per written procedures. CDI items held on TPHC voluntarily discarded by PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being wet stacked on rack near warewashing area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish machine not calibrated, flip top prep cooler on front line not maintaining TCS foods at required temperature and low reach in cooler below grill not working. PIC stated unit waiting on compressor for unit. |