|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed food handler washing out coffee maker equipment at handsink. Also observed 1 spray bottle hanging on the rim of sink at time of inspection. CDI - PIC re-directed and re-educated employee on handwashing sink limitations. PIC re-located spray bottle.
REPEAT -2- |
|
20
|
0
|
Proper cooling time & 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 portioned coleslaw cups cooling in WIC rising from 44F to 48F within 23 minutes. It was noted that WIC doors were frequently open during inspection. CDI - PIC re-located coleslaw cups to WIF to rapidly cool. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed portioned ranch cups and sweet cream carafe holding above 41F. CDI - PIC discarded out of temp ranch cups and re-located in temp cups away from frequently open WIC doors to ensure items to stay 41F. PIC re-located sweet cream to WIC to rapidly cool.
REPEAT -3- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed shakers in need of identifying labels. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wet wiping clothes throughout facility not in concentrated sanitizer between uses. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed 1 leaking unit with cup to catch water. Observed WIC doors open throughout facility unable to close behind employees. Observed 1 prep unit for chicken breading with a significant amount of water buildup in the cavity. It is noted that PIC has work orders for items in disrepair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed RIF, prep unit and gaskets throughout facility in need of more frequent cleaning due to black buildup and food debris. Also observed WIC racks with significant amount of food debris and buildup. Increase cleaning frequency to preclude accumulation. REPEAT -1- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed facility in need of cleaning.REPEAT -1- |