|
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 red sanitizer bucket inside handsink being filled up with water. CDI - PIC immediately removed bucket from handsink. Use handsinks ONLY for handwashing. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several plastic containers with grease and food debris but stored as clean. CDI - All items were sent back for rewashing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of sausages, 3 pans of guacamole and one pan of cornsalsa in cold drawer holding temperatures above 41F. Items were just prepped 30 minutes prior and were put straight into cold drawer. CDI - All items were moved to WIC for cooling. PIC and food employees educated on cooling items that are prepped at room temperature before placing them into cold drawers. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container shredded lettuce, 3 pans of chicken quesadillas, and 2 opened bags of spinach all without datemarking labels. CDI - All items were labeled. PIC educated on labeling TCS items as soon as they are prepped, cooked, or opened from packages. |
|
31
|
0
|
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 several pans of diced tomatoes and pico de gallo in cooling process in WIC, but all items were covered with plastic wrap. CDI - All items were uncovered. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done floor of walk-in freezer. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container of employee personal items on back corner of prep table. |