|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon arrival observed blue berry and yogurt in front handsink. CDI: Handsink cleaned and employees educated by PIC on where to wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries over prepared salad in reach in. Observed unwashed berries and grapes over ready to eat food in walk in. CDI: Items relocated. |
|
18
|
1.50
|
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 macaroni and cheese cooling in walk in from yesterday at 48F in the middle and 43F on the edges. CDI: Product voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed wrap sandwiches cooling in walk in cooler at rates of 0F/min. CDI: Items vented and cooling rate achieved. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above 41F and 45F (salsa, pimiento cheese, chicken salad) in prep top cooler. CDI: Products relocated to walk in cooler for rapid cooling. Observed all temped items above 41F in sliding door grab and go cooler. CDI: Prodcuts relocated to walk in cooler for rapid cooling. REPEAT VIOLATION |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 soy milk from 3/6 in reach in and quinoa that was cooked yesterday with today's date. CDI: soy milk voluntarily discarded. Quinoa properly dated. All other items in facility properly date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 tomatoes cooling in prep top cooler. CDI: Product relocated to walk in for proper cooling. Observed wrap sandwiches cooling in tightly closed clam shell containers. CDI: Products vented. Observed macaroni and cheese cooling in walk in in deep container while covered. CDI: Product voluntarily discarded.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top cooler holding foods above 41F. VERIFICATION REQUIRED |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils and vinegar with no labels. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored under coffee machine. CDI: Cloth moved to sanitizer bucket. Observed wet cloths stored in quat sanitizer below 200ppm. CDI: Sanitizer bucket refilled to proper concentration. |