|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a blocked hand sink next to the breading station. CDI - Storage rack was moved to the side to allow access. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
During conversation with the manager, she stated that the shake machine mixer is cleaned with warm water every 4 hours. CDI - EHS educated staff on using sanitizer after the warm water step. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 43-45 degree TCS food products in the salad prep cooler. CDI - Items were voluntarily discarded. Cooler will not be used until it is repaired. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 0ppm sanitizer in a wiping cloth bucket. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
Observed rusting shelves inside of two low coolers around the check out counter and under the salad cooler. Observed a large block of ice forming around the walk-in freezer compressor. Observed the salad prep cooler not holding proper temperature. |