|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at second hand sink. CDI- PIC refills soap. (-0) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and marinara sauces above 41F in fliptop, and butter above 41F in ice bath on back counter. CDI- PIC voluntarily disposes of items and states they will set out smaller portions to facilitate proper cold holding going forward. REPEAT. (-3) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils in dipper well with 130F water. CDI- PIC adds hot water to dipper well. (-0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken fliptop and lowboy not in use, and torn gasket in far right RIC at cook line. Repair, replace, or remove unused lowboy, and repair gasket at earliest opportunity. (-0) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. sha l be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed accumulation of debris on top of chemical dish machine. Increased cleaning frequency is recommended. REPEAT. (-1) |