|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 A Hand washing Sink shall be accessible at all times for employees. Observed a cart placed in front of the kitchen's hand washing sink in the back. Also, a few dirty dishes were on the hand sink. Hand sinks are for handwashing only. CDI PIC to relocate cart to another area in the kitchen. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at a temperature of 45F or less. Observed containers of cut tomatoes and cut lettuce (used for garnish only) in the food display case with temperatures above 45F. CDI The container of cut tomatoes were immediately moved to freezer for cooling down. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be date marked to indicate the day the food shall be consumed, sold or discarded. The day of preparation shall be Day 1. Observed a bag of opened spring lettuce mix in the walk in refrigerator without date marking. Observed a container of humus made with cooked chick peas without date marking. The cooked chick peas were from 6-13-2014. Hummus is made daily, however it is made from chick peas that are not made that day. Because date marking must start on the date of the earliest ingredient, the hummus must be marked with the date the chickpeas are cooked. This would also apply for making baba ganoush when opening a can of grilled eggplant. CDI Items to be dated by PIC. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 An approved Variance is required when a food is rendered to be not potentially hazardous. PIC did not have a variance available_ for the making of yogurt process. CDI After discussion of this requirement with the PIC, this process is to be discontinued. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of a Variance shall be available. Observed no documented variance during the inspection. CDI Yogurt preparation to be discontinued. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling of cooked plant foods shall be achieved by using the following methods: placing the food in shallow pans, separating the food into smaller portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, or other effective methods. Observed a large pot of cooked chick peas cooling improperly. CDI PIC will move cooked chick peas to freezer to facilitate cooling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food shall be stored to prevent contamination from the premises. Observed boxes of food items stored on the floors of the walk in cooler and freezer. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-602.13 Nonfood Contact Surfaces shall be cleaned to sight and touch Observed black mold build-up at the splash area of the soda machine. CDI PIC cleaned soda machine. |