|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Observed ice sitting in both hand washing sinks. CDI-The ice was melted and discussed using the prep sinks or 3-compartment sinks to dump ice/drinks into and that hand wash sinks should only be used for hand washing. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed lettuce, pico, and shredded cheese cold holding above 41F on the prep table. CDI-The items were moved back to the walk in cooler to rapidly cool down to 41F before placing back out.
Observed the 2-door prep cooler with an air temperature of 42F-43F. All items in the cooler were holding above 41F but had just been used to prepare for lunch and had been on the prep counter not long before. CDI-Discussed with the owner and he lowered the temperature gauge to see if it would drop in temperature. After about 20 minutes the unit dropped to 36F and is operating correctly. |
|
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)
Observed a burned out light bulb in the hood vent system. Have replaced. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Observed minor cleaning to the floors underneath the 3-compartment sink. Have cleaned. Floors shall be cleaned as often as necessary to prevent buildup. |