|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI- Paper towels provided. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some bread pans had minor debris/bread crumb on pans that were stored away. CDI- Assure pans are thoroughly cleaned before stacking away. |
|
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 Rotisary chickens at display case were recorded below above 45F (see charts). PIC stated chickens are usually cooked at night and then cooled overnight in the WIC on a sheet tray. Explained that problem with that procedure is facility is unable to monitor cooling time overnight. Employee said she tempted chickens at 45F in the morning before she packaged them. Also noted that all other chickens that were on the second line (directly below shelf) were found in be in temp. CDI- Chickens out of temp. were discarded. Facility will cook and cool chicken in the afternoon to monitor if cooling procedures are working. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Ice scoop stored in bin with some water in it. CDI- Scoop taken to sink to be cleaned. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Some dirty gaskets in reach in unit. |