|
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 PIC use hand sink to wash off thermometer before sanitizing it. CDI - corrected - use 3 compartment sink and sanitize thermometer between uses with the wiping cloth stored in the sanitizer in the sanitizer bucket. |
|
17
|
3
|
Proper reheating procedures for hot holding |
No |
Yes
|
Yes |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed improvement in reheating foods to 165F before hot holding but more practice is needed. Found white beans reheated to 158F and baked beans reheated to 147F as they were being placed into hot holding on steam table. Other items were properly reheated - see temp chart. A second issue is that too many pans of food are being pulled from walk in cooler and then sit on counter too long before active reheating begins. This extends the time out of temperature control and could impact the 2 hour time limit for complete reheating. These foods rose to temperatures in the 60’s before going into the steamer our the oven. Pull fewer foods out at once. VR - verification needed. Will return next week to see if habits are improving. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found employee continuing to use damp wiping cloth and leave it on counters between uses. Use a dry cloth as a hot pad and keep the damp cloths in the filled sanitizer bucket. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife resting in crevice between two flip top coolers. Knife must be stored between uses in an area which is cleaned and sanitized. Also observed small plastic cup immersed in pan of salsa in flip top cooler. Use a handled scoop. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Walk in cooler door shows damage, one reach in cooler remains out of service awaiting an ordered part. |