|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C) At start of inspection hand sink on front line the hot water side was turned off and so only had cold water. Hand sinks should have hot water at 100F or above. PIC stated turned off at night because it continuously runs hot water out of faucet and is supposed to be turned back on in the morning. PIC is waiting for a replacement part. CDI PIC turned on hot water |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114; Priority; Dishmachine not sanitizing at the start of inspection. Need 50-100 ppm chlorine residual on rinse cycle of machine to properly sanitize. Once looked at machine PIC realized there was no sanitizer hooked to machine. Staff should use test kits and ensure machine is properly sanitizing and replace chemicals as necessary for machine to function properly. Chemical chlorine sanitizer replaced and then machine tested good. CDI |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) One container of cheese sauce hot holding at 121F. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC reheating |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) One area of the salad bar had not been turned on the morning and so all the foods were at 63-65F. CDI PIC discarding those items. In other areas of salad bar the pico,cut tomato, and lettuce were holding at 42-43F All cold hold of potentially hazardous foods being cold held should be at 41F or below. May need to switch to time control on salad bar if not going to hold at 41F or below.
The walkin cooler the items towards the front near the door were at 44F. Items at the back were at 41-42F. PIC stated have been in and out of unit a lot today for inventory and deliveries. Unit should be able to keep up with activity of the facility and stay at 41F or below. Keep door closed as much as possible. Recommend getting the curtains to go at the door to help keep the cold air in. Monitor and make sure all comes back down to 41F or below. CDI education |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Two containers of cooked baked potatoes in walkin cooler missing date labels and one container of rice. Make sure to date labels all potentially hazardous foods and can be held for 7 days and then should be discarded. PIC was unsure when the potatoes were from and discarded. PIC stated rice was from today and added date. CDI |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Soiled wiping cloth on prep area. Store all used wiping cloths in sanitizer at correct concentration between uses. Both sanitizer buckets tested to low at 0ppm. Quat sanitizer should be at 200ppm. CDI PIC remade buckets to correct concentration. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Cracked floor tiles in the kitchen need repairs. Replace missing grout and broken tiles.
Buildup of food debris on floor between equipment. Clean all floors and walls so no food debris. |