|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand wash sink near the dish machine. CDI-Papertowels were brought out. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of sanitizer at the dish machine. It was found that the sanitizer container was empty and the facility had no more on hand. The manager had an employee go to another store to receive more sanitizer. CDI-The facility will not use the dish machine and use the 3-compartment sink until new sanitizer has been brought to the facility. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed black bean soup not fully cooled down from the night before. The product was at 55F. CDI-The product was discarded. |
|
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 black bean soup cooling in double bagged bags tightly tied. The manager stated that the soups are cooled in the bags in an ice bath, then placed into the walk in cooler to finish the cooling process. The double bags and having the bags tightly tied will not allow heat to transfer properly from the product. CDI-The soup had been discarded and spoke to the managers about proper cooling methods. |
|
39
|
0
|
Wiping cloths: properly used and 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 weak sanitizer in two sanitizer buckets. CDI-The buckets were remade to the correct concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the bottom of each of the salad and sandwich prep units. Have cleaned. |