|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand soap at handsink located near dish washing machine. EHS did not observed dishes being washed during time of inspection. CDI, hand soap was supplied to handsink. |
|
10
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11(A) Temperature - P,PF. Except as specified in (B) of this section, refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41F or below when received. Observed raw angus beef recently delivery temperature at 44F in walk in cooler. CDI, raw angus beef was placed in walk in freezer to rapidly cool. EHS educated PIC on the importance of taking the temperature potentially hazardous food upon delivery and refusing the TCS foods that are not 41F or below. |
|
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 diced tomatoes, romaine lettuce, and cut lettuce cold holding above 41F in prep top cooler. CDI, TCS food items were moved to walk in cooler to rapidly chill. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed the outside of pans stored as clean with sticker residue build up. |