|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the back prep area handsink. CDI- provided facility with a handwashing sign. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates at the prep line stored for service however food from the prep cooler is falling on the plates, plates were stored in rows along the cutting board. Recommended to the PIC to relocated the plates to prevent contamination. CDI- PIC relocated the plates and are a single rows instead of two. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the milk stored on ice at the server station at 47F. Observed quinoa and rice in plastic bags the WIC prepped from yesterday at a temp of 45F. Observed sliced roast beef in the reach at 53F. CDI-PIC voluntarily discarded the milk. PIC voluntarily discarded the rice and quinoa. Discussed that temperature shall be taken to ensure cooling parameters were met the day before and utlizing a calibrated thermometer to verify the product reach 41F or below. In further discussion with the PIC the roast beef was placed out a room temperature for 20 minutes., allowed to placed back into the cooler to get down to 41F or below. Checked the temperature 30 minutes later and roast achieved 41F. -REPEAT-
** Appears that from the last inspection the prep coolers are all functioning properly at 41F and below, so some improvement** |
|
31
|
0
|
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 cooked corn just prepped at 2PM in the walk in cooler covered. CDI- PIC placed corn on a sheet pan to rapidly cool down to 41F. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed serving utensils in standing water at the server station. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers on drying rack wet stacked. -REPEAT-
. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed the back of the blade insert of the potato slicer accumulating food debris, this appears to be a non-food contact surface of the this equipment. |