|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
The hand sink in the dish pit was missing soap and paper towels. Their supplier has not delivered the products. Pump hand soap and paper towels were supplied during inspection
5-202.12 Provide at least 100F water at handsinks. -Pf
Employee restroom and one customer restroom is not producing hot water. Repair.
Return visit required. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles in prep unit above 41F. They were placed in unit the previous day. They were over stacked and in plastic bags. The top portion that was above 41F were discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked potatoes without date mark. They were dated during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 roasted garlic and chimichurri in walkin cooler above 41F. They began cooling around noon. They were in plastic containers with tight fitting lids. Lids were removed to aid in cooling.
Observed roasted potatoes in bags in cold hold on line at 48F. They were prepped today. They were pulled and placed on a sheet pan to rapidly chill. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One sanitizer bucket was reading at 100ppm. It was refilled to approved levels of sanitizer. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on Ice machine shield. Shut down unit to clean the entire unit today. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bottled water and cell phone next to mixer. They were relocated. There is an area for employees’ items it was just not being utilized fully. |