|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a spray bottle and sanitizer bucket stored in the server hand sink. CDI: items removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the server hand sink. CDI: paper towels provided. REPEAT VIOLATION
-1- no points escalated due to improvement from last inspection. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a pan of chicken tenders left in the hot box. Per PIC, it has been there about 3 days ago. CDI: voluntarily discarded. -1- |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken par-cooked with no approved procedures. CDI: chicken is cooked to 165F and above during inspection. EHS has provided a par-cook application to Chef Ken. -1.5- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sausages at 130F. CDI: voluntarily discarded. -0- |