|
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 a push cart blocking the hand wash sink next to the walk in freezer. CDI-The cart was removed. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.
Observed a piece of plastic in a container of cooked onions in the prep walk in cooler. CDI-The onions were discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup to the tomato chopper and a hair on the blade connected to the large hummus mixer. CDI-Both items were broken down to be washed, rinsed, and sanitized. REPEAT. |
|
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 cauliflower on the front hot holding line holding below 135F. CDI-The cauliflower was discarded and a new batch made. |
|
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 lettuce cold holding above 41F at the front line salad case. The manager explained that they were no longer using TPHC on the lettuce due to the salad case being repaired. CDI-The lettuce was placed back onto TPHC and the manager will call their maintenance company out again to look at the unit. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 hummus cooling in the front salad case. CDI-The hummus was moved to the walk in cooler for rapid cooling. The salad case is not rated to cool product efficiently. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a leak coming to the base of the faucet at the 3-compartment sink. Have repaired. |