|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed employee use hand sink to rinse off knives. Also observed soap bottle for hand sink located on prep surface cutting board along the make line. CDI- knives were taken back to 3 comp sink for washing and soap was moved. - -1 point. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes, lettuce,cheese,ham, turkey and tomatoes in the cold hold unit reach in was >41 degrees. some cut melons inside of grab and go container was also greater than 41 degrees in temp. Lettuce in 1 door display unit and on prep surface was >50 degrees while cold holding. CDI- Foods were placed in cooler and freezer to aggressively cool and thermostat was adjusted to cold hold foods at 41 or less during the inspection. Other foods were placed on TPHC for corrective steps. REPEAT - 1.5 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked potatoes cooling at room temperature while cooling food was less than 135 degrees F. Also observed large container of lettuce cooling in a dense amount. CDI- foods were made in to more shallow amounts and placed in freezer for aggressive cooling. - 1 point. REPEAT |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food containers being stored in direct contact with the walk in cooler floor. Observed food employee dump chicken soup juice in container that was in direct contact with the floor. Employees were educated. - 1 point. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single service containers being used to store other food products in refrigerator units. Repeat - 1 point. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Cleaning is needed on ceiling tiles and walls throughout facility. Remove buildup from exterior of cooing and holding equipment. 0 points. |