|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed employee food on the counter top next to microwave and above container of food. CDI - removed employee food from the prep area; advised to eat in dining area to prevent contamination. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee wash hands and then recontaminate hands by turning off faucet with bare hands. CDI - educated about proper procedure and to use a clean barrier to turn faucets off. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer dispenser at the 3 compartment sink is dispensing quat at a low concentration, 50ppm. VR. CDI - advised facility to make their own solution for 3 comp sink and sanitizer buckets. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes at the prep line out of temp and product in the flip top/reach in cooler out of temp. Refer to temp chart.. CDI - pulled tomatoes from prep line to cool down and discarded product in the flip top reach in because it was held in that equipment over night. |
|
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 tomatoes in the walkin cooler out of temp because they were cooling down and containers were covered with plastic wrap. Refer to temp chart. CDI - educated about proper cooling methods and to leave food uncovered when cooling; uncovered product. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Facility does not have proper thin probe thermometer to check temperatures of product. VR |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets with a low concentration. Quat is at 50 ppm. CDI - emptied solution and refilled buckets with new solution. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed that flip top cooler/reach in unit is not working properly. Facility has sufficient amount of space in walkin cooler, freezer, and refrigerators to hold food. Advised to fix the cold unit. |