|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the warewashing handsink blocked with equipment. CDI - PIC removed equipment. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed quat sanitizer dispenser at the warewashing sink dispensing at 50-100 ppm of Quat. CDI - PIC contacted for repair and was repaired by the time I completed by report. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in steam table at 125F. CDI - PIC reheated product to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese at the front service line without a date. Discussion with PIC revealed at the feta cheese is removed from buckets and dried out for 7 days in walk in cooler, then has a shelf life of 21 days. In addition through further discussion, Dips and spreads that are not made in house but supplied by CAVA: roasted eggplant, tzatziki, red pepper hummus, hummus, harissa and crazy feta, once opened product has a shelf life of 21 days. PIC unable to provide information/product assessment for these products. More information such as a product assessment or pH is required to determine if the listed dips, sauces and feta cheese can exceed the 7 days date marking. With the open feta in the walk in cooler, PIC stated it was prepped yesterday, with an discard date of 3/7. Verification required within 10 days. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at 50 ppm of quat. Dispenser of quat not properly working. CDI - remade the sanitizers for the buckets and all are at 200 ppm of quat. |
|
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. Observed ice scoop handle in the ice machine. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. |