|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food handler touching soiled wiping cloth and return to handling single service articles without first washing hands.
CDI- Employee washes hands and used new single service trays. EHS advised on when to wash hands. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed several microwaves with food splatter inside from yesterday.
CDI- microwaves washed. (-1.5) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed beef chili and potato soup hot holding in steamwell at 72F and 116F, respectively.
CDI- Both items reheated to 165F before returning to steamwell, which was not turned on. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed two containers of baked potatoes in WIC without date marks, and prep dates could not be ascertained. Also observed container of individually portioned shredded cheese cups incorrectly date marked. Prep Chef confirmed prep around 11am.
CDI- PIC voluntarily discards potatoes, shredded cheese correctly dated. (-1.5) |
|
33
|
0.50
|
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 portioned containers of shredded cheese cooling inside lowboy with temperature inadequate to promote cooling to 41F. EHS advises PIC on cooling methods.
CDI- Portioned cups brought to WIC to complete cooling. (-0.5) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed container of soiled wiping cloths in metal container for use as oven mitts. EHS advises PIC to have staff use designated oven mitts which cannot be confused as wiping cloths.
CDI- Container of soiled cloths removed. (-0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed front lowboy with foods cooling inside and ambient temp at 56F. Plenty of other lowboys available for cold storage needs.
CDI- PIC calls in work order and relocates all TCS foods inside unit. (-0) |