|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed food employee preparing a bagel after wiping counters off with cloth with no glove change and hand wash. CDI-PIC instructed employee to wash hands and change gloves when changing task. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a hand sanitizer container stored in the handsink. CDI- PIC relocated the hand sanitizer container. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee preparing a bagel after wiping counters off with cloth with no glove change and hand wash. CDI- PIC instructed employee to wash hands and change gloves when changing task and bagel discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at less than 150 ppm at the 3 comp sink. CDI-PIC changed out the container for the dispenser, refilled sanitizer bucket, and santize the items that were cleaned this morning. |
|
18
|
0
|
Proper cooling time and 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 45F. -P Observed roasted mushrooms on sheet pan on rack out in front of oven at 76F at 9:20. PIC stated that the roasted mushrooms started to cool at 7 am. CDI-PIC volunteerly discard the product. |
|
31
|
0.50
|
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 roasted mushrooms on sheet pan on rack out in front of oven with no cold air flow. CDI- PIC volunteerly discarded the product and instructed to cool items with cold air flow. |
|
41
|
0
|
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 knives stored laying on top of food in the flip top unit. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for the sanitizer. Verification needed within 10 days. |