|
6
|
4
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Dishwasher handled soiled dishes at dishwasher with bare hands and proceeded to stack clean dishes without washing hands. Facility has heavy duty gloves that can be used. Use gloves or wash hands in between uses. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Dishwasher was not properly sanitizing as test strip did not turn black. CDI- Swisher was called and arrived on site. Swisher put test strip in machine and strip read a temp. of 160F. EHS put strip in afterwards and strip turned black. Swisher explained that when facility changes the water every 2 hours or so, time is needed to allow water temp. in unit to reach back to 160/180F for sanitizing purposes. Swisher suspected that unit was not yet warmed up to temp. and thus was not sanitizing earlier. Check water temp. with strips after chaning water before utilizing machine. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pulled pork and chicken in hot holding unit was recorded at temp. below 135F (see chart). PIC suspected that pulled pork had been left out. CDI- Both products brought to smoke to re-heat to 165+F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products holding above 45F. Pico and cole slaw in flip top unit were brought to WIC to cool down. Mac/cheese, potato salad, and cole slaw in flip top unit 2 were all brought to WIC to cool down. Unit was not holding temp. Facility will call repair-man. VR. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooked onions in reach in cooller at 75F. PIC stated they were just cooked. Do not cool products in reach in units. CDI- Onions moved back to WIC to cool down. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed several scoops (in flour and in ice units) stored with handles in food products. Store with handles out. |
|
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 drinkn on prep table where mac/cheese prep was being conducted. |