|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed employee handling raw chicken washing hands in dish sink with no soap or towels. CDI- Employee corrected, washed hands with soap, water, and towels at handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer had run out at dish machine reading 0 ppm, dishe being washed and not sanitized. CDI- PIC replaced sanitizer, observed at 100 ppm. Dishes re-washed and sanitized. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two very deep and covered containers of beans in walk in cooler cooling over 6 hrs at 53 and 60 degrees. Observed deep pans of cheese cooling nearly 4 hrs at 90 degrees, did not cool to 70 in first two hrs of cooling. CDI- Improperly cooled foods voluntarily disposed of. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of bleach at dish machine. Bottle labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed several instances of improper cooling methods in use such as: deep buckets of actively cooling fresh cut lettuce, deep and covered tubs of ground beef, deep and covered tubs of actively cooling beans and queso, several deep plastic bags of pulled chicken cooling. CDI- Reviewed proper cooling methods with PIC and observed PIC use proper cooling methods such as ice baths for the lettuce and shallow vented pans for beans, ground beef, queso, and pulled chicken to ensure they all properly cool. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside drawer cooler, PIC placed thermometer in cooler. |
|
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 one fridge unit near dish rack with a condensation leak inside, needing repair.
GENERAL COMMENT: Will follow up within 10 days with cooling procedures due to repeat violations. |