|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 - Handwashing Sink, Installation: Provide at least 100F water at handsinks. C ** hand washing sink at the front of kitchen was less than 100 F.
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf ** Handwashing sink at the front did not have soap. CDI PIC provided soap. |
|
21
|
1.50
|
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 ** Cut potatoes, turkey sausage, and pork sausage were not at 135. CDI PIC voluntarily discarded item. |
|
22
|
3
|
Proper cold 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 cold holding at 41F or less. P ** Items in Make top were over 41 F (lettuce and tomatoes ).. CDI PIC voluntarily discarded items. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
** Unidentified seasoning were identified. CDI PIC relabeled all spices in order to remain in compliance. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. **Observed clean equipment stored wet at time of inspection. CDI-Advised PIC equipment should be allowed to air dry before storing. After cleaning and SANITIZING, EQUIPMENT and UTENSILS. Identified dirty dishes stored with clean dishes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. ** Blenders located in the facility are not ANSI approved.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. ** Hot hold equipment is not working, PIC stated facility is receiving a new hot hold unit and has an order form for it. Also, Light bulb was blown out. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. ***The wall behind the grill and the 3-compartment sink needs to be cleaned. |