|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)
PIC could not answer basic questions pertaining to the proper cold hold temperatures.
Used this as an educational opportunity.
Cold Hold temps shall be 41F or BELOW!!! |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
(A) Individual, disposable towels; Pf
(B) A continuous towel system that supplies the user with a clean towel; Pf
No paper towels observed for drying hands at any of the handwashing stations. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed foods in the two door reach in refrigerator, small prep unit as well as large prep unit not holding proper temp. Temps ranged from 45F to 48F.
Time/Temperature control for food safety shall be maintained at 5C (41F) or less.
Prep unit beside register was observed not holding proper temp due to being open for long periods of time and not enough trays in the units. Majority of the cold air was escaping at the beginning of inspections. CDI |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet wiping cloths on prep table.
Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Observe Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying;
Observed, wet stacking bowls at the dry dish rack, containers stacked on water heater |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces (C) Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
Please resurface or replace scared and scorned cutting boards. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Physical facilities shall be cleaned as often as necessary to keep them clean.
Observed build up residue behind the fryers and walls |