|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at handsink in kitchen. CDI-Paper towels were provided. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
No |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.
Observed sweet potatoes with gnats. CDI- Sweet potatoes were voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
At steam table observed two containers of chicken holding at 112F, 120F, 109F, meatballs at 112F, and sweet potatoes at 112F. The bottom portion of these containers were above 135F. CDI- Chicken, meatballs and sweet potatoes were all reheated to 165F. PIC will maintenance come to look at right side of steam table to ensure entire unit is working properly. Until then suggested that facility not fill up containers all the way. |
|
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
In walk in cooler observed three containers of chicken, chicken salad, tomatoes, and three bags of grilled slaw above 41F. Temperature of walk in cooler was 47F. CDI- All items were voluntarilly discarded. Spoke with mainteance person and there is an issue with the walk in cooler and will be getting fixed soon. Until then suggested that facility reduce the amount the food they are preparing each day and to use prep coolers to cold hold food. |