|
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 employee filling container with water in handsink. Ensure handsinks are only for handwashing. CDI employee was redirected to get water at prep sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, sausage links, and cut melons cold holding above 41F (see temp chart). Employee stated sausage links and cut melons were on prep table approximately 30 min before the inspection. CDI PIC voluntarily discarded cut tomatoes and placed sausage links and cut melons in the walk in freezer to cool down rapidly. Repeat violation. Points were not escalated due to previous unit(flip top) that was not functioning properly and has been fixed. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 opened butter (pasteurized cream as the first ingredient), sliced ham, and thawed pulled pork without a date label. Ensure to label pull dates from freezer when thawing. CDI PIC voluntarily discarded butter, sliced ham, and labeled pulled pork.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of salsa held past 7 days (dated 12/19). CDI PIC voluntarily discarded salsa. Repeat violation. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed QUAT sanitizer bucket at 50 ppm. |