|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed an employee wash his hands then turn off the faucet with bare hands. CDI - explained the proper procedure and he rewashed correctly.
2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed an employee touch a raw chicken bag then grab gloves and go back to work. CDI - stopped the employee and explained that he needs to wash hands before putting on new gloves. Employee washed hands correctly and put on new gloves. |
|
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 an employee using sanitizer that was 0 ppm. CDI - the bottle was remade at 50 ppm bleach. |
|
18
|
1.50
|
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 chicken cooling in the walk in cooler; chicken was cooked at 9:00 AM. At 11:20 AM one container was at 90F and another was 87F. CDI- PIC discarded the chicken. Explained proper cooling time and temperature requirements and left cooling chart posters for the staff. |
|
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 multiple boxes of raw chicken sitting out on the prep table at 54F. CDI - the boxes were moved into the walk in cooler to cool. Explained to only bring out a little at a time to prep so that the food does not go into the temperature danger zone. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Facility did not have a test strip to test their bleach sanitizer. Verification required 3/29/2018 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored with facility food in the walk in cooler. CDI - personal food was moved to the bottom shelf of the walk in cooler.
Observed jackets and hats stored on the dry storage shelf. |