|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. -Pf
Observed dish machine racks stored in front of hand sink blocking access.
CDI- relocated racks. |
|
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 containers of sliced tomato x2 in prep cooler > 41F. CDI- tomatoes moved to walk-in cooler for rapid cooling.
Observed tomatoes cooled to 43F within 30 minutes prior to departure. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed battered chicken bites on TPHC on cook line. Observed time mark of 11:48am for the current batch. Per PIC several batches had been used since marked time. CDI- new time sticker printed off for chicken bites. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer in 3 comp sink and sani buckets testing over 400ppm QAC.
CDI- Solution diluted with water in 3 comp sink and refilled sani buckets. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet nesting of washed utensils. (Custard cups, plastic containers on drying rack) |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors left open. |