|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11; Priority Foundation; No soap was available at the cookline handwashing sink upon arrival. Handwashing cleanser shall be available at all handwashing sinks. CDI- soap replaced. Full points taken for repeat violations.
6-301.12; Priority Foundation; Cookline towel dispenser was inoperable upon arrival. Paper towels were stored near the sink.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device; or
(D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- automatic towel dispenser was replaced during inspection. All other sinks have had their towel dispensers repaired since previous inspection.
5-205.11(A)(B); Priority Foundation; Observed an employee peeling hard boiled eggs in a handwashing sink upon arrival. Pot of eggs was in the basin of the sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- employee was instructed to remove eggs and bring to food prep area. Handwashing sink education was provided. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods holding above 41F in left side of makeline fliptop unit (see temp chart). Ambient temperature of this unit measured 48F. Milk was observed on the counter upon arrival and then placed in the glass door refrigerator by an employee. Milk measured 49F. TCS (Time/Temperature Control for Safety) foods shall be held at 41F or below in refrigeration unless active prep is occurring. CDI - foods moved to walk-in freezer to flash cool. Repair makeline unit so it is capable of holding ambient temperatures of 41F or below. Facility has plenty of other refrigeration. EHS to follow up on cooler repair. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B); Core; Plastic bowls/containers used as scoops inside sugar. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Only use dispensing equipment with handles. CDI- bowls removed.
3-304.12 (F); Core; Cooking utensils were stored in a bucket of water at 90F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI - water drained. Full point taken for repeat violations. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13; Core; Single-use plastic container (garlic clove container) is being re-used to store flour. Single-use articles may not be re-used. Discontinue reuse of these containers. Use only approved NSF storage containers for food storage. Full point taken for repeat violation. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; Coated, metal wire shelving in the walk-in cooler is peeling and starting to rust. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future.
4-501.12; Core; Cutting board on makeline is heavily scratched and stained. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-205.10; Core; PIC has purchased Lowes Home Improvement brand storage containers for the storage of dry goods and ingredients. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program shall be used. Only use NSF or similar sanitation rated food storage equipment. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Shelving in the dry storage area has visible residue. Fan covers and shelving in the walk-in cooler are soiled. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues, dust, dirt and other debris. Increase cleaning frequency. Full point taken for repeat violations. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11; Core; Fluorescent light bulbs throughout the kitchen are uncovered. Shield the lights or use shatter resistant bulbs in areas of exposed food, clean equipment, single-service articles and linens. Full point may be taken for repeat violations. |