|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee opened beverage and food container stored over cooktop and cooking equipment at front grills station. CDI- Employee voluntarily discarded. PIC Mrs. Stephanie and Mr. Dan were advised of required storage for employee food and drink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Dish machine checked this morning. PIC advised that she had not checked it as dish washer was not scheduled to come in until after 9am. Initial run of dish machine, required 180F not being met for sanitizing. CDI- PIC was able to adjust and maintain 180F, technician was also contacted. Ware washing room was not in use when observed. (0pts) Will complete courtesy follow up for ongoing repair as by 7/7/18. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple items at front service area not under temperature control at self service station. See chart for temperatures. CDI- PIC voluntarily discarded items. Identical to previous inspection. Use of time as a method of control suggested again and template sent via email today. Courtesy follow up by 7/7/18 to ensure ongoing compliance and/ or change to use of time for safety. repeat |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Container of lettuce and container of diced chicken being cooled in walk in cooler. Both were covered during process. Unable to obtain second temperature on both items as both were moved to walk in freezer by PIC and then removed. Item is a repeat for methods, but 0pts taken this time as corrective action was taken and temperatures could not be obtained to determine cooling rate. repeat |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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. Scoops stored in 113F water at patient care prep cooler. CDI- utensils removed from water. (0pts) |
|
47
|
0
|
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. Three prep cooler gaskets with debris/ dried residue in them at service areas. Cleaning is needed. (0pts) |