|
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: Observed employee rinse thermometer in handsink. CDI- reminder to use handsink only for hand washing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found container of raw chicken over RTE salad ingredients. CDI- chicken moved. No visible sign of contamination noted. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Observed whole pork shoulders cooling. Refer to temperature chart to indicate cooling rate was out of compliance. CDI- shoulders pulled from cooler and immediately worked up and reheated for holding. Return visit within ten days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 many pork shoulders cooling whole in walk-in cooler. See temperature chart. Discussed the difficulty in cooling whole shoulders within required time parameters and discussed options to gain compliance. Follow up visit within 10 days. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed peeling shelves where equipment is stored clean. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build-up on shelves where clean equipment is stored. Observed food residue falling from shelves onto cleaned containers. |