|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handwashing sinks may not be used for purposes other than handwashing. Observed handwashing sink in wait area used for dispensing drinking water. CDI filter was removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Sanitizer must be at proper concentration. Observed sanitizer too low in sanitizer buckets. Observed sanitizer too low in dish machine. CDI sanitizer buckets were refilled. Dish machine sanitizer bucket was changed. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 When reheating for hot holding, food must reach 165F within two hours. Observed refried beans heating in hot holding unit. Beans were 108F. Beans were removed and rapidly reheated to 165F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14 Ensure all potentially hazardous foods are cooled in 2 hours from 135-70F and within a total of 6 hours from 135-45F. Observed cabbage made 3/27 in plastic container in walk-in at 51F. CDI item was voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16 (A)(2) Potentially hazardous cold food must be held at or below 45F. Observed several items in flip top cooler above 45F. CDI items were moved to reach-in freezer to cool. Verification in 10 days to ensure items in flip top cooler are at proper temperature. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (B) Cooling of food shall be accomplished using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow product to cool in proper time range. Observed cabbage cooling in covered plastic containers. CDI product was voluntarily discarded. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.15 (B) Potentially hazardous foods must be thawed under refrigeration, cool running water or as a part of the cooking process. CDI item was placed under cold running water. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 (A) Air dry plans before using or stacking. Observed employee towel drying dishes. CDI by instruction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Equipment must be used per manufacturer's instructions. Observed 2 coolers labeled "for bottled or packaged products only" with potentially hazardous products stored inside. |