|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Employee observed leaving station to go to walk in cooler and get box of chocolate chips to put on brownies while wearing same gloves. CDI- Discussed with PIC Jeff and Jim in regards to removal of gloves when moving from station, change of tasks, or damaged gloves.(0pts) |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some slight black mold like spots on shield of one of the two large ice bins. No other issues observed with cleaning food contact items. repeat. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Partially cooked pans of chicken and hamburgers in walk in cooler today. Per both PIC persons on duty, no current written procedures available, and foods are raw in center. Discussed procedures with both and determined procedures to be non continuous cooking. Template procedures provided today via email. Procedures to be approved by MCHD prior to continuing with process. Follow with by 7/9/18. (0pts) |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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. Food items in the prepared and ready to go coolers double or triple wrapped in plastic during the cooling process. Times for delivery undetermined during inspection. Two temperatures not obtained, but food observed to be above 45F. See chart. Discussed options for rapid cooling with PIC on site during review. repeat |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Rusting shelving in multiple holding units. Repair or replacement needed. repeat |
|
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. Some grease build up on racks at back cooking station. Sticky residue at beverage station. Cleaning is needed. repeat. Improvement noted |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Detailed cleaning of floors, under and between equipment, and hard to reach locations needed. repeat |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Three closed employee beverages stored co-mingled with facility items. Employee's corrected storage. repeat. |