|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF- Observed an employee washing his hands in the 3-comp sink. CDI- Employee was insctructed to use the handsink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- 1pt - Observed speed racks near cook line and raw meat cooler blocking access to the handsink. CDI- PIC provided a path to the handsink.
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap in the dish room hand sink dispenser. CDI- An employee replaced soap. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on meat slicer that was stored clean. CDI- PIC stated the equipment would be properly cleaned before next use. 4-501.112(A)(2) Provide a minimum of 180F rinse water for proper sanitazation when using the dish machine. -PF - 3pts- Observed disc temp read 147F and machine only reaching 167F. Repeat and a VR requiered. PIC contacted technician during inspection. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P- Observed noncontinuous cooking procedures not being followed for hamburgers. CDI- PIC correctly labeled speed rack with correct time, date, item name, and that it was par-cooked. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Repeat. 3pts- Observed cooked rice, roux, chicken salad, and chicken broth all held longer than seven days. CDI- PIC voluntarily discarded items. |
|
31
|
0
|
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 salad tightly covered and cooling. CDI- PIC uncovered the items. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in soap water and on the door of the walk in meat cooler (soiled). PIC moved all the cloths to the dirty cloth collection hamper. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed two light shields missing from the walk-in produce freezer. Also observed one shattered light shield in the walk in freezer. |