|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine above 200ppm in 3 comp sink.
CDI- Chlorine diluted. EHS advises on how to read test strips and what the proper range is. (-3)
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed several of the back-of-kitchen microwaves with encrusted food debris inside main cavity. Increased cleaning frequency is advised. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed vegetable soup cooked this morning for hot holding at 133F in display case.
CDI- Soup rapidly reheated to 165F, then returned to display case for hot holding at 135F or above. All other TCS foods in display case observed at proper temp. Equipment is in good repair. (-0) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed samosas in lowboy across from cook line at 44F. PIC states doors were recently held open while the lowboy and flip-top was filled with foods.
CDI- EHS observed the items rapidly return to 41F within the half hour. PIC advised to maintain lowboy with doors not held open for extended periods of time. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed sani-bucket for storage of wiping cloths on ground in back of kitchen.
CDI- Bucket elevated to lower prep rack shelf.
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed chlorine above 200ppm in sani-bucket holding wiping cloths.
CDI- Chlorine diluted. (-0.5) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed many rows of clean dishes stacked while wet.
CDI- Employees separate and arrange dishes to facilitate drying. EHS observed clean dish rack space is adequate to dry and store dishes properly. (-0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed food splatter on walls and sides of equipment across from cook line. Increased cleaning frequency is advised. (-0) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee possessions near food and food prep in multiple locations.
CDI- PIC removed employee items from food prep areas. EHS advises setting up a container for storage of cellular phones on prep tops. (-0.5) |