|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand sink was blocked by the cooler and there were scrubbers and items stored in the hand sink. Moved all. |
|
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 raw chicken in reachin cooler at 45F. Observed provolone in prep unit at 43F. Units are properly functioning but the generator was not running during transport so food did not maintain proper temperatures. Raw chicken was marinated on the unit. Discontinue this and begin marinating at the commissary where ambient air temperature is lower. Provolone will be discarded at the end of the shift (less than 4 hours from pull time at commissary). |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service containers on the floor. Move to shelving. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket hanging loose on the prep unit. Repair. Points not elevated due to different issue than last inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and buildup on handles and doors of coolers, freezer, tabletops, etc. A good deep cleaning is needed. |