|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: Observed a condiment squeeze bottle drop on the floor and an employee wash it with water from the handsink. CDI- Informed the employee and PIC that water from the handsink can not be used for cleaning- handwashing ONLY.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
No Points Deducted:
-Observed the only sanitizer bucket in the facility at 0ppm chlorine.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
-Observed the Torani pump attachment with food debris. CDI- Placed at the three compartment sink to be cleaned.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
-Observed chicken salad at 59F. CDI- Placed in the cooler and suggested to the PIC to make dish with cold ingredients.
-Observed shredded lettuce at 51F. CDI- Placed in the cooler. Now 45F. Got more lettuce and educated PIC on how to use an ice bath if the lettuce is kept sitting on top of the containers in the make station (above the chill line).
-Observed chili at 79F. CDI- Discarded.
-Observed cream of potato soup at 67F. CDI- Discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: Observed egg salad at 61F & tuna salad at 54F in tightly covered containers and stacked on top of each other. CDI- Uncovered and separated.
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 |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat: Observed several squeeze bottles of sauces, a bowl of what the PIC said to be cinnamon, and a bin of white glandular.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
No Points Deducted:
Observed a person making sandwiches and another making ice cream without hair restraints.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat: Observed several wet cloths sitting out on counters.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: Observed coffee pots hanging over the three compartment sink with water still in them. Informed the PIC to air dry- dump water.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat: Observed single service cup lids sitting unprotected on the round table in the dining area.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |