|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P Observed employee touch clothing and proceed to don on gloves without washing hands. CDI- PIC directed employee to wash hands prior to don gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf Observed a rack of bread directly in front of the hand sink. CDI-PIC removed rack. Be sure to maintain hand sinks accessible at all times. |
|
21
|
3
|
Proper hot 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 hot holding at 135F or above. P Observed chicken tenders in the display hot holding casing temp at 127 F. Observed buffalo wings on hot bar temp at 108 F. CDI- PIC reheated chicken tenders to 165 F. PIC voluntarily discarded buffalo wings. REPEAT. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 several items on salad bar temp above 41 F (i.e melon, watermelon, and diced ham). See temp chart. CDI-PIC placed items in WIC. Be sure to maintain foods in cold holding at 41 F or less. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - 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 gaskets in sliding door display gaskets with food debris accumulation. KEEP CLEAN. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) - Capacity: Provide sufficient hot water to meet the peak hot water demands.-Pf Observed 3 compartment sink only reach to 86 F. Adjust hot water temp to meet the requirement of 110F. VERIFICATION IN 10 DAYS. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed debris of backsplash of walls throughout deli and on floor. KEEP CLEAN. REPEAT. |