|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrub brush and stainless steel scrub pad stored in hand sink next to dish machine. CDI: PIC removed. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal and plastic insert pans stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be re-W/R/S. Observed can dicer and knife stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S. REPEAT VIOLATION. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed insert pan of mashed potatoes being held below 135F in hot box. Product prepared between 8am-9am. CDI: PIC rapidly reheated product on stove to above 165F. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets throughout facility with slight-moderate food waste buildup. REPEAT VIOLATION. |