|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to hand sinks. Pf Observed rolling carts blocking access to handwashing sink. Handwashing sinks shall always be accessible. CDI-PIC removed the cart from sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P Observed multiple containers of cut watermelon, cut cantaloupe, and cut honeydew with temp ranging 42-43F for more than four hours. CDI-PIC voluntarily discarded food items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf Observed multiple containers of cut watermelon, cut cantaloupe, and cut honeydew covered during the cooling process with condensation. CDI-PIC voluntarily discarded food items. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Observed fan guards in prep area and walk-in cooler with dust build up. Equipment must remain clean to sight and touch. Detail clean equipment. REPEAT VIOLATION |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Observed light shield in the walk-in cooler with dust build up.Physical facilities shall be clean. Detail clean light shield. REPEAT VIOLATION |