|
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 knife stored in front hand sink upon arrival for inspection. CDI: PIC relocated knife. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean soiled with food waste. CDI: PIC sent slicer to be W/R/S. Observed several insert pans stored as clean soiled with food waste. CDI: PIC sent insert pans to be W/R/S. |
|
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 walk-in cooler holding all TCS foods above 41F. Facility voluntarily closed. PIC contacted repairman who arrived during inspection. Walk-in cooler repaired before EHS finished visit. Facility allowed to resume operations. See temperature chart and visit sheet. CDI: PIC voluntarily discarded products. Observed sliced cheese in make table being held above 41F. PIC stated cheese was placed in make table @10am. CDI: PIC voluntarily discarded product. Observed ranch and bleu cheese being held above 41F on counter. Sauces placed on counter @11am. CDI: PIC moved products to freezer for rapid cooling. Facility using TPHC for products. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in cooler not holding temperture. Ambient air approx. 51F. PIC contacted repairman during inspection who arrived onsite and corrected problem before EHS finished inspection. |