|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee using handsink in raw kitchen area to fill up containers. CDI action ceased. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed limes, and avocados stored above RTE foods. CDI items relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P. Items shall be santized before use and after cleaning. Observed employee cleaning equipment in raw chicken area and only wash with bleach and soap, rinse and not santize after cleaning. CDI equipment and area sanitized. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes and mac and cheese not at temperature on hot line. CDI items moved to steamer for reheating. Observed mutliple batches of potatoes, mac and cheese, and squash casserole in hot cabinent (with a door that will not properly close) holding items below 135F. CDI items moved to steamer for reheating. Verification required for hot cabinet. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken in reach in unit above 41F and ambient temperature stating it was at 53F. CDI items moved from unit and will have unit repaired. Verification required. Observed cole slaw over stacked in prep top and holding above 41F. CDI top portion moved for cooling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pork, and mac n cheese at side walk in that was above 59F and stacked and covered. CDI items uncovered and unstacked to increase cooling rate. Observed collard greens, kale, tomato sauce, and romaine lettuce that was stored in full plastic and metal containers while cooling. CDI items unstacked and uncovered and placed in walk in and collard greens placed on flat sheet pan to accelerate cooling. Facility must check temperatures throughout cooling process. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed hot cabinet with a door that is unable to maintain closed and unable to keep foods at 135F and above, reach in unit with internal temperature of 53F and unable to maintain food at 41F and below, and cold water faucet by stove that is not working and only hot water comes from sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C. Observed personal water bottle stored in reach in with food and open personal food stored with food for the facility. |