|
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 stainless steel scrub pad stored in kitchen hand sink. CDI: PIC removed scrub pad. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak being held below 135F in back hot hold cabinet. PIC stated product prepared @10:30am. CDI: Education provided and food employee placed steak in ice bath for rapid cooling for reheating at later date. REPEAT VIOLATION.
**Points not escalated due to big improvement in hot holding. |
|
31
|
0.50
|
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 medium salsa cooling in walk-in cooler covered with lid. CDI: Education provided and product vented. REPEAT VIOLATION. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser unable to dispense sanitizer at three compartment sink. Facility making solution by hand- PIC demonstrated and provided test strip with correct QAC sani reading. PIC stated work order has been placed. REPEAT VIOLATION. |