|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No handwashing sign at hand sink in kitchen. CDI - Adhesive handwashing sign handout left with PIC to post. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Chicken as cool as 155F in parts as staff was removing from grill top to place in hot box. CDI - Chicken placed back on grill and continued cooking to 165F+. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Large blocks of queso cheese and a five gallon bucket of butter holding above 45F in a beverage cooler near the front door; ambient air temp in cooler is 53F. Also, the three door cooler in the kitchen is overloaded and ambient air temp is 51F. Many items made today are cooling in this cooler. CDI - Blocks of queso and bucket of butter discarded as they have been out of temp for and undetermined amount of time. Three door cooler emptied and coolers redesignated. Foods made today placed in one of three single door coolers formerly used for unwashed produce and non-tcs items like tortillas. Items made more than 4 hours prior discarded. VR - Will return within 10 days to verify cold holding temperatures. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Items such as slaw, and cheese for papusas cooling with lids on. CDI - Lids removed to promote rapid cooling. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Raw chicken thawing in bucket in prep sink. CDI - Water turned on to flow over product. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Kitchen staff could not locate thin probe thermometer. CDI - PIC brought one thin probe thermometer back to kitchen from serving line and instructed staff on how to use. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep table next to cutting board in kitchen. Relocate these to sanitizing solution. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Split gasket on produce cooler. Replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used in accordance with manufacturer's intended use. Reach in cooler intended for packaged or bottled product only, used to hold blocks of queso cheese and large container of butter. CDI - Items relocated. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Missing floor tiles, heavily pitted floors, and water damaged ceiling tiles in kitchen. Repair/replace all. |