|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed scrub brush stored in back handsink. CDI: brush removed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed salads, sandwiches, potato salad, and slaw for catering orders being held above 45F/above(see temp chart). Discussed with manager limiting time cold items are left out of temp control. Suggested preparing more in advance to allow for items to be placed back into walk-in to cool down to 45F/below or holding catering order items on TPHC. CDI: some items were placed back into WIC and other items were in process of going out for catering. Observed back line 1 prep cooler holding items above 45F (see temp chart). It was determined that breaker tripped cutting power to that cooler off. CDI: items removed and cooled down in WIC; breaker switched back and cooler temp dropping. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment:
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 chicken stacked and bagged cooling inside walk-in cooler. CDI: chicken was spread out on sheet pan to help in rapidly cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not in use being stored on back prep table.
Observed quat sanitizer in bucket at 100ppm. CDI: dumped and changed to proper concentration. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on back dish shelf. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue remaining on outside of metal pans stored on back dish shelf. |