|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice in handsink, indicating a dumped drink in sink. CDI- Ice and sink cleaned. DO NOT DUMP ANYTHING IN HANDSINKS. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some minor debirs observed on on slicer wheel. PIC stated slicer was used on monday. CDI- Slicer broken down to be cleaned. Assure slicer is completley and thoroughly clean when washing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat loaf in steam well was recorded below 135F. PIC stated it was just cooked and cut. CDI- Product re-heated in oven. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Some foods observed without a date mark including mac and cheese and sliced deli meat. CDI- Products dated. Asssure that all foods is dated with oldest prepped ingredient. Example: Mac and cheese must be dated with date the noodles are cooked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooling method issues:
Cooked BBQ was in plastic tubs in WIF with cover. BBQ was in a shallow portion. BBQ was left uncovered and with active stirring to be conducted. Temp. was checked later (see chart) and found that product only cooled down 10 degrees. CDI- Product was immediatley dumped onto sheet trays and placed back in WIF to cool down properly. Also observe cooked rice covered in WIC at 75F. CDI- Product was dumped onto sheet tray and placed in WIF and cooled down to 40F. REPEAT. VR to check cooling methods. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drink stored above prep table and hats stored on shelf. Designate area for items. |