|
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 employee cup stored in handwashing sink in Elizabeth kitchen. CDI- Cup was removed. Observed handwashing sink blocked in main kitchen. CDI- Trash can was removed. Kitchen is providing for entire facility, cluttered at the current moment. -0pts- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P- Observed frozen chicken on baking sheet stored on top of beef in freezer.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed frozen fish on baking sheet stored on top of peaches in freezer. Remember storage order. -1.5pts- |
|
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 utensils stored as clean in Elizabeth kitchen and in Belmont kitchen with food staining. CDI- Utensils were removed and taken to be cleaned. -1.5pts- |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed turkey in hot box at start of inspection at 125F. CDI- Turkey was placed back in oven to be reheated. -1.5pts- |
|
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 pasta and turkey tetrazini in the walk-in dated with 3/12, at 53F and 52F, respectively. Observed puree chicken at 52F. CDI- Voluntarily discarded. Repeat. -1.5pts- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. - Observed string of hair in puree chicken. CDI- Voluntarily discarded. -0pts- |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed one employee without a beard guard washing dishes. CDI- Beard guard was provided. -0pts- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer concentration below 50ppm with wiping cloth. CDI- Sanitizer was replaced. -0.5pts- |