5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Every hand washing sink in the establishment contained storage i.e. wiping clothes, steel wool scouring pads, drinking cups, and sani-buckets with sanitizer. A handwashing sink may not be used for purposes other than handwashing. Items were removed from the hand washing sinks.***CORRECTED DURING INSPECTION (CDI)***
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Several food items in the open prep unit were held above 41F (see temperature chart.) Maintain TCS foods in cold holding at 41F or less. The PIC discarded the food items. ***CDI***
#35 · -0.50 demerits · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Several packs of chicken were thawing on speed racks. TCS foods shall be thawed under refrigeration or under running water with a water temperature of no more than 70F. TCS foods shall not be allowed to rise above 41F for more than 4 hours including the time it takes to cool back down. PIC moved the packs of chicken to the walk in refrigerator.***CDI***
3-305.11 Food Storage - Preventing Contamination from the Premises (C) The food items in the open prep unit are uncovered and exposed to contamination. Store food in a clean, dry location, not exposed to splash, splatter, or contamination. Keep at least 6 inches above the floor. The PIC is advised maintain food covered and protected from contamination.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The refrigeration gaskets on all cooling units are torn or severely corroded. This is a cleanability issue and may prevent the unit from functioning properly. Equipment shall be kept in good repair. Have gasket replaced.
4-602.13 Nonfood Contact Surfaces (C) The interior, exterior, and handles of equipment have food residue and grime build up. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised to increase cleaning frequency.
6-501.12 Cleaning, Frequency and Restrictions (C) The following areas are soiled with food scraps and shall be cleaned: walk in freezer floor, walk in cooler floor, reach in cooler, and reach freezer. Physical facilities shall be cleaned as often as necessary to keep them clean.
Every hand washing sink in the establishment contained storage i.e. wiping clothes, steel wool scouring pads, drinking cups, and sani-buckets with sanitizer. A handwashing sink may not be used for purposes other than handwashing. Items were removed from the hand washing sinks.***CORRECTED DURING INSPECTION (CDI)***