|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat Violation-Full Points,2- 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed oils, and gloves blocking front handsink right in front of grill. Observed cloths hanging from back handsink in prep area. Observed a cart being stored in front of back handsink right beside 3 comp sink. Observed food in handsink right beside flip top in front area. CDI- All items were removed from handsinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at front handsink right beside flip top unit and at back handsink beside 3 comp sink. CDI- Paper towels were provided. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Repeat Violation-Full Points,3- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at 3 comp sink reading 50 ppm quat, manufacturer label states quat range is 150-400 ppm. CDI- Sanitizer was emptied and fresh sanitizer was put in. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 containers of spinach, romaine lettuce, super greens mix, and splendid greens all above 41F. PIC stated all items were prepped around 11am, 12pm and immediately placed up front. Items did not go through the cooling process. CDI- Foods were placed in ice baths to properly get temperature down to 41F.
Also observed beans inside of walk in cooler cooling covered up. CDI- Containers were uncovered. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed sanitizer bucket being stored on floor right in front of grill. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat Violation-Full Points,1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacking throughout clean dish area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed to go trays being stored with food area facing up. Trays should be stored facing down to prevent contamination. |