|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P Observed food employees wash and and then used sand hands to touch faucet knobs. Ensure that protective restrants such as paper towels are being used to touch knobs at hand washing sinks. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed food employee with glove hands exit the kitchen and return to the kitchen to continue food prep while using the same gloves. Gloves shall be changed prior to washing hands when swithcing task. CDI- PIC stated that he will review hand washing during coaching session with the staff and employee changed gloves and washed hands. Repeat. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Vanilla/Strawberry yogurt, milk and cut melons were all stored in reach in two reach in cold hold units in patient prep areas. CDI PIC moved these foods to the walk in cooler so they could cool and reach ins unplugged for servicing. One unit swapped out other unit will be repaired. Verification required. REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Observed date marks with the wrong date being stored on cooling foods that was prepped today. CDI-PIC changed dates on the foods that were prepped today.. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF Observed cooling vegetable anbd chicken soup being cooled in dense plastic containers in the walk in cooler. PIC moved soup to shallow containers and placed in the freezer for aggressive cooling. REPEAT |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service bowls and plates being stored near the splash zone of the front prep area hand sink. Ensure that all single service artciels are stroed in safe and dry areas. Splash guard can be implemented if desired. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Coled hold reach in units were not properly cold holding foods in back prep areas. Foods were moved from the unit and to the walk in cooler for proper cooling. Refrain from storing tcs foods in damamged units until servicing is done. PIC had repair operator onsite addressing the issue during the course of the inspection. |