|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf Observed paper towel dispenser in the kitchen jammed. CDI-dispenser was fixed |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed Rueben dip (45F), ranch (45F), and tartar sauce (45) in the two door reach in cooler. PIC stated that they had been prepping and refilling the cooler since 1:00. Air temperature in the cooler was around 43F, digital air temperature readout was 36F. Other items in the back of the cooler were 41F or below. CDI-cooler temperature will be decreased to compensate for prepping and product temperature will be monitored |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: 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 Rueben dip dated for 4/1/26 in the 2 door reach in cooler and ham dated for 4/1/26 in the prep cooler. CDI-by voluntary disposal of both products |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed the two door cooler unable to maintain proper cold holding temperatures.Repair/replace as necessary. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 and 4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed debris and buildup on top of the dishmachine. Clean as required. |