|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed sink in kitchen #6 used as a dump sink. Ensure that this sink is only used for hand washing. Corrected during the inspection (CDI) - Educated staff about proper usage of sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the hand washing sink in kitchen #5. CDI - Soap was 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 sliced turkey and ham at 43 and 42F, respectively. CDI - Items were relocated to tall reach-in cooler. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed thermometer not operating in short reach-in cooler. CDI - Thermometer was replaced. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies in the kitchen. Increase management of pests. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean metal pans wet stacked. CDI - Metal pans were rearranged to dry properly. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. - Observed gaskets in need of cleaning on reach-in coolers. |