|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision- All handwash sinks must be supplied with hand drying device. Observed hand wash sink without hand towels. CDI by adding hand towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures- Hot water dishmachine must have a final rinse temperature of 180F. Thermolabel did not register for 160F utensil surface temperature. CDI by using alternative hot water dish machine until repairs can be made.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Food contact surfaces must remain clean to sight and touch. Observed food debris on large mixers, food trays, mechanical can opener. CDI by cleaning and sanitizing food contact equipment. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held TCS foods at 135F during storage and transport. Observed salmon fillets stored in hot hold drawer behind counter (officer dining room). CDI by voluntary discarding by PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises- Store all dry foods in sealable containers once original packaging is opened. Observed open bags of dry foods. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- Utensils must be completely air-dried prior to stacking. Observed wet tight stacked metal pans on drying rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces- Cutting surfaces must be free of scratching or scoring and shall be resurfaced if they can no longer be cleaned and sanitized effectively. Observed cutting board in uncleanable condition.4-202.11 Food-Contact Surfaces-Cleanability- Food contact surfaces must be in cleanable condition. Observed several trays in poor conditon (flaking , peeling surfaces). Replace.Observed rusted surfaces on large mixers. Repair. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-203.12 Toilets and Urinals- Keep toilets in good repair. Observed toilet lid coming loose from base in inmate restroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability- Repair floor in mop sink room next to first dish machine on right side. |