|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employees going in and out walk in with gloves and continue food prep. CDI hands washed and gloves changed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage. Observed employees use thermometer without sanitizing first. CDI thermometer cleaned.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed hard plastic covers, metal containers, plastic containers, and ceramic containers soiled with food debris. CDI items moved to sink for rewashing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed reachin in catering kitchen that was at 53F and holding TCS foods above 45F (tomatoes 61F, ham 53F, lettuce 51F, tuna salad 50F, sliced cheese 51F, roast beef 51F, chicken salad 53F, and cream cheese 57F). Observed lettuce and cheese that was held above chill line above 45F. CDI items discarded and put in walk in to chill. Verification required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sliced turkey that was saran wrapped and covered and stacked while cooling in reach in. CDI items uncovered. Repeat. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed half eaten patient breakfast sandwich stored in pan with fresh pancakes, biscuits, and bread for service. CDI entire pan discarded. Do not return food from patient area back on line. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed handles of reach in, knife holder, vents in walk ins, racks in hot units, and interior of reach ins soiled with debris. Repeat. |