|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed cook line hand sink without soap.
CDI- Dispenser refilled. (-0) |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P
Observed two severely damaged cans with seal defects, no safe to use.
CDI- PIC voluntarily disposed both cans. (-1) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed center flip top across from the cook line with ambient temp of 50F and all TCS foods inside between 45F-60F. See temp chart.
CDI- EHS verified foods were brought from WIC below 41F this morning. All items rapidly cooled to 41F in WIC and labeled for 6 hour TPHC when returned to flip top. (-1.5)
Note: Equipment likely faltering due to AC inside restaurant in need of repair (scheduled this week). Other fliptops and lowboys holding below 41F are available for use. A return visit will be made to re-asses cooler. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed chicken thawing in stagnant water.
CDI- Faucet turned on so water runs over product. (-0) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed a few spice shakers throughout kitchen without label.
CDI- Items labeled with working name. (-0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple soiled wiping cloth in cooking area on prep tops.
CDI- Wiping cloths brought to sani-bucket. (-0) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed spoon for scooping spices laying on soiled dry storage rack.
CDI- PIC removes utensil to be w/r/s. (-0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed center flip top across from cooking equipment with ambient temp of 50F, not able to hold TCS foods. PIC is to use TPHC and/or equipment capable of holding TCS foods at 41F and below while awaiting repair. A return visit will be made to reassess and ensure proper holding conditions of TCS foods. (-0.5) |