|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked with box laying on top upon arrival. Prep was going on in the kitchen including placing raw chicken breasts into oven. CDI: Box was removed to regain access to hand sink.
6-301.14 Post a hand wash sign at each handsink. Observed no hand washing sign at front hand sink. Back hand sink hand wash sign is not very noticeable. CDI: Signs were provided. |
|
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 Observed quinoa hash browns in chafing dish at front counter at temperatures ranging from 119-138F. CDI: hash browns were reheated to above 165F. EHS suggested placing hash browns on TPHC since they are usually discarded after breakfast hours. |
|
21
|
1.50
|
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 bag of chopped kale from yesterday, feta and motz cheese in walk-in cooler, and motz cheese in prep cooler without date labels. CDI: all items were properly dated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 - Repeat - Observed sliced turkey and chopped chicken being prepared by rolling them up in tighly wrapped paper and then stacking them in a deep container to be placed in the walk-in cooler. Turkey was at 57F. Turkey rolls started cooling faster when they were spread out in one layer on hotel pan. Observed diced tomatoes in a deep container cooling on a low shelf in the walk-in cooler at a rate of 0. CDI: turkey rolls and chicken were spread out onto a hotel pan. EHS advised that chicken and turkey be kept cool in the walk-in cooler and then taken out in smaller batches to be wrapped. Turkey and chicken will stay cooler this way. Diced tomatoes were moved to top shelf to cool quickly. Tomatoes still had 3 hours to cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed wet wiping cloth out on counter. Observed front sanitizer bucket read low at 50 ppm Quat. CDI: sanitier bucket was dumped and refilled with quat at the proper concentration. It was suggested by EHS that wiping cloths get rinsed with water or sanitizer solution prior to being placed in buckets so that cloth wont soak up all sanitizer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed floor of walk-in cooler peeling up at the entryway. Wood is exposed. |