|
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 an employee get a pitcher of water from the handsink on the cookline. CDI- PIC explained to employee that handsinks are meant for handwashing purposes only. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a deli slicer stored as clean with food debris buildup on blade and underside of blade where food would contact. CDI- PIC spoke with employee, slicer broken apart and cleaned during inspection. Note: slicer was the only dirty food contact surface during the inspection. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 41F. -P Observed portioned fettucine pasta tightly wrapped in bags in a metal container holding above 41F, see temperature chart. Through discussion with PIC, fettucine pasta was cooked and improperly cooled last night (product was date marked 9-29). PIC stated he will speak to employee to ensure cooling process is followed by all employees. CDI- fettucine pasta voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 multiple quart containers (5) dated 9/23, had exceeded 7 day limit. Observed a container of soup marked 2/25, through discussion with PIC this product was cooked and frozen on that date. EHS explained to PIC that products that are frozen must have a cooked/frozen date and a date removed from the freezer. CDI- all products were voluntarily discarded. PIC stated he will speak with kitchen employees to ensure everyone understands datemarking requirements. REPEAT. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed portioned bags of fettucine pasta tightly wrapped and thickly stacked into metal container, holding above 41F in a reach in unit. CDI- Pasta voluntarily discarded. EHS discussed cooling methods with PIC. Overall, EHS observed proper cooling methods during inspection (on sheet trays in WIC, uncovered, proper volume) and processes are conducive to proper cooling, facility needs to ensure cooling processes are being followed by all employees. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on low boy reach in units in area just below where the doors meet the unit. Observed black buildup in vents on ceiling of walk in cooler. Ensure cleaning. REPEAT. Note: points not escalated due to majority of non food contact surfaces being clean during inspection. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone and employee keys stored on shelving above cook line, next to squeeze bottles. Ensure there is a designated area for employee possessions. |