|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink at kitchen. CDI, soap provided. |
|
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 Observed raw chicken, pasta, corn, green beans, and salads cold holding above 41F. PIC states salads are prepared but not cooled before placing at front. PIC states pasta, corn, and green beans were left out of WIC when beer deliveries arrived. PIC states chicken was recently prepped and pasta was cooled in ice bath then placed in walk in to cold hold. CDI, items uncovered and placed on speed rack. Chicken cooked. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household cleaners at facility. CDI, items removed. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of burgers stored on floor at walk in freezer. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged utensils stored as clean. CDI, items discarded. |