|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at men’s restroom hand sink. CDI: PIC provided paper towels. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed QAC sanitizer being utilized at 3-compartment sink. Product unable to withstand hot water temperatures at dish machine. Chlorine only to be used. CDI: Education provided and PIC provided chlorine sanitizer. Dish machine primed- 100ppm. REPEAT VIOLATION. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced cheese and hot dogs being held above 41F in small make table. All other foods in unit non-TCS. Ambient temperature of unit 43F. PIC voluntarily discarded product. PIC stated cheese will be held in 3-door reach-in cooler and hot dogs in freezer until unit repaired. EHS will return within 3 days(02/10/2025) to verify unit repaired and properly maintaining TCS foods at or below 41F. VERIFICATION REQUIRED. |
|
23
|
0
|
Proper date marking & 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 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed hot dogs in small make table with no date label. CDI: PIC voluntarily discarded product. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed white buildup on catch plate inside ice machine. |