|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Dispenser for paper towels at handwash sink near 2-compartment sink will not spit out paper towels - CDI: manager immediately repaired. An approved hand-drying device shall be provided at all handwash sinks. (The dispenser on the opposite side of the wall, two steps away, was working and did have paper towels.) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 - Quaternary ammonia sanitizer strength at 3-compartment utensil washing sink is too strong - blue, which is off the color chart - CDI: cool water immediately added which dropped strength to approximately 300-400 ppm. Quaternary ammonia sanitizer shall range from 200-400 ppm. Be sure and educate employees about this until chemical dispenser is tweaked. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 - Fried chicken was not cooked to 165f or above - CDI: dropped back in grease and cooked to 171-204F. Raw chicken shall be cooked to 165f or more. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Sliced deli meats in the Grab-N-Go section range from 41-44f, and packaged spicy chicken in Grab-N-Go range from 38-44f - CDI: all foods above 41f pulled and immediately discarded. PIC states deli meats were pushed farther back in case when EHS arrived. These foods have been out of temperature during the past two inspections and today when stored in the front of the case instead of being pushed toward the back. Temperatures at the back are colder than the temperatures in front. Store manager states work order has been placed, and repair person should be here in two to three days. Cold food shall be maintained at 41f or below. Mention of customers pulling these foods forward. Maybe so, but approved means shall be put in place to keep cold foods at 41f or below.
Smoked sausage at room temp is 48f - CDI: immediately put in refrigerator to cool back down to 41f. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 - Clean dispensing utensils stored in pan that is soiled - CDI: taken to be washed, rinsed, and sanitized. Clean utensils shall be stored in a clean location. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11 - Floor grout needed in kitchen. The gap seems to be kept clean, but adding grout will help close gaps between tiles and facilitate easier cleaning.
6-501.12 - Floor in walk-in freezer in storage area for deli foods is soiled with spilled packages of food and debris on the floor and under shelving. Floors, walls, and ceilings shall be cleaned as frequently as needed.
6-501.11 - A couple of ceiling tiles missing kitchen. Ceilings shall be in good repair. |