|
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 sanitizer bucket stored in handsink. CDI- bucket was relocated. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee place raw breaded chicken into a fryer basket then touch clean plates without changing gloves. CDI- employee changed gloves. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods stored above fill lines of containers in the flip top cooler and cold holding above 41F (see chart). CDI- products were transferred to the walk in cooler/freezer for cooling. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC indicated raw egg is in the salsa verde dressing but it is not listed on the menu with a consumer advisory. Verification required to ensure menus indicate salsa verde has egg in it. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed sausages being thawed at room temperature on a sheet pan. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils being stored in a pot of water while the water was 125F. Observed bowls (no handles) being stored in containers of cheese and dry storage containers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed facility rolling out dough on a garbage bag. EHS advised to use wax paper or plastic wrap instead. |