|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser at hand sink located in dish pit was not able to dispense soap. This was due to the dispenser batteries being dead. CDI- PIC changed batteries during the inspection. 0 points. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P
Quiches were observed in walk in cooler dated 5/20. Today is 5/29. Observed tcs foods in cold hold unit flip top lacking dates after being said they were in this unit since last night. CDI-foods were properly discarded and labeled as needed. REPEAT - 3 points.
General Comment: Even if foods are said to be for employees, refrain from storing foods in facility that exceeds 7 day allowed date mark. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 blanched vegetables cooling at ambient air temp. Educated staff that once temperatures of cooling foods go below 135 degrees then foods shall be cooled in refrigeration or ice baths for correct cooling methods. CDI- foods were placed in walk in cooler for better cooling methods. -.5 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer was below 200 ppm when checked. CDI- Sanitizer was changed to adequate concentration(200-400 ppm). -.5 points. |
|
41
|
0
|
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. In use utensil water was less than 135 degrees on stove top. 0 points. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C In front bar prep area items such as drink mixers and single service cups are stored directly adjacent to a hand sink. Facility is to either provide a splash guard as an extra barrier of protection from hand sink or provide at least 12 inches of separation from hand sink. 0 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF Facility was unable to provide quat sanitizer test strips. CDI- EHS provided strips for them to use until owner returns later in the day with necessary test strips. -.5 points. |