|
8
|
0
|
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 sink nearest the dish machine. CDI- towel dispenser refilled.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink nearest the dish machine. CDI- soap bottle provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one metal mixing bowl with stored clean with food debris on it. CDI- item was recleaned.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency. Clean equipment such as ice bins as often as necessary to preclude accumulation of soils. Observed pink growth on the inside of the ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a flip top cooler that were above 45F (see chart). Foods were stacked above the top of their container fill lines. CDI- Top portions of food were removed from their containers and placed into a reach in cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of hard boiled eggs that was opened on 4/30 without a datemark, one package of chili dated 4/22 in the walk in cooler, and one package of prosciutto dated 3/17 in the walk in cooler. PIC informed me the prosciutto and chili were prepared/opened on the same day they were frozen. CDI- facility will include freeze and thaw dates so they can accurately track how many days foods have left under refrigeration. Improvements made since last inspection. |
|
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 a large pan of mushroom vinaigrette sauce cooling in the walk in cooler while tightly covered. CDI- sauce was portioned into two shallower pans and placed into the walk in freezer uncovered to cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one torn gasket on a cooler used to store beverages.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two cracked plastic containers. CDI- containers discarded. |