|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) Handwashing sink near prep sinks is being used to store gallon sized container lids. CDI: Item removed. Handwashing sinks must only be used for handwashing. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11; Priority; Several containers of raw beef and portioned raw chicken stored over ready-to-eat bulk bags of carrots inside walk-in cooler. A few containers of raw chicken were stored over a container of raw beef inside this cooler as well. Raw animal foods shall be protected from cross contamination by storing foods based on their final cook temperature with raw chicken below raw beef/pork/seafood. CDI: Food items rearranged at inspectors request. Inspector requested that shelving be labeled to reflect which raw animal food school be placed there. Raw chicken must always be on the bottom shelf. Please ensure that proper food storage is being followed at all times to prevent cross-contamination. Full points will be taken until violation is resolved. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf): Several old date marking stickers left on clean dishes stored on shelving over three-compartment sink basins. CDI: Dishes taken to be cleaned. Please ensure that items are thoroughly cleaned and stickers are removed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Two silver bowls of cooked chicken and cooked beef left on the counter behind cook line at 115F and 87F. When asked, PIC stated food is often left there as needed but was unsure how long the food had been outside of temperature control prior. EC Wall explained that these food items must be maintained hot at 135F minimum and actively monitored with a thermometer so that they do not fall into the temperature danger zone. CDI: Food voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Large container of fried chicken pieces left on ware washing shelving outside of temperature control and holding at 58F. When asked, PIC stated that chicken is left there for easy access to the employees on the cook line during lunch. EC Wall reiterated that TCS foods cannot be left outside of temperature control without a sufficient time-holding procedure. CDI: PIC voluntarily discarded food. Full points taken due to history of repeat cold-holding violations. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Walk-in cooler air curtain is badly damaged and in need of replacement. Minor rust overserves in metal shelving in walk-in cooler. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Cleaning needed on hood ventilation system. Cleaning needed on exterior and interior surfaces ofreach-in units and on shelving throughout facility, particularly inside walk-in cooler. Full points will be taken until this violation improves. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Floors of kitchen area are in need of cleaning, particularly behind and behind grill equipment. Physical facilities shall be maintained clean. Half-points taken due to overall improvement. |