|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Manager dumped ice out at hand washing sink. Hand washing sinks shall only be used for employee hand washing and no other purpose. CDI - Manager educated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Pans that are used to retrieve cooked chicken from the fryers are switched out or cleaned every 8 or 9 hours according to manager. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Pans to be washed at 4 hour mark today. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Repeat - Tomatoes cooling in walk-in cooler with tight-fitting plastic wrap. TCS foods shall be cooled loosely covered or uncovered. CDI - Pans vented as corrective action. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket on upright freezer door. Equipment shall be maintained in good repair. 0 pts. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Dish drying rack, walk-in cooler shelves, chicken thawing coolers, and wire shelves throughout have dust/food residue on them and need to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. |