|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees don gloves without washing hands. CDI, PIC directed all employees to wash hands between use of gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink in back near reach in freezers blocked by trash can and with no cold water. Water temperature too hot for adequate hand washing (140F). CDI, PIC put in service request to fix sink. Verification Required. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no concentration of sanitizer in bucket and 3 comp sink. After review, PIC stated that there is a leak present in sanitizer dispenser. CDI, PIC put in service request to fix sanitizer dispenser. Verification Required.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black build up inside of ice machine. PIC states that ice machine is cleaned twice a week. CDI, PIC will have piece with build up replaced. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 41F. -P Observed two large tubs of cabbage and bucket of salsa verde not meet cooling parameters after overnight cooling. CDI, items discarded by PIC. |
|
31
|
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 cabbage salad and salsa verde cooling in large covered tubs and bucket. Explained to PIC and employees on correct cooling methods including the use of flat sheet pans and active stirring during cooling. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. Repeat. |