|
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 -0 pts - Hand sink blocked by cart. CDI- EHS moved cart. |
|
13
|
1.50
|
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 - Observed employee wipe gloves on apron and continue working with food. Ensure that gloves are changed as needed. CDI- Employee was properly educated and complied. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - P -Repeat - All of the melons and pico stored on ice read 58-60F. Items were placed on display less than four hours. CDI- Items placed in WIC for rapid cooling. When placing items like these on display ensure that ice is completely covering products to ensure compliance. |
|
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 -0 pts - One container of pico read 42F and was dated 7/3. Item should of been discarded on 7/6. CDI- PIC voluntarily discarded product.
Melons and pico must be discarded within 4 days if they read 42-45F. / Within 7 days if they read 41F or below with date of prep counting as day one. Some items are being dated for 5 days when they read 43F. Monitor foods properly to ensure compliance at all times. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf -0pts - Cut melons are being prepared, tightly covered, and left in the refrigerated prep room of 52F until all produce is cut. Cut melons read 62F. Place foods in rapid cooling equipment such as a walk in cooler to ensure proper cooling occurs cut melons, pico, and any other potentially hazardous. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. -0 pts -
Floors: Cleaning needed in walk in cooler and in prep area.
Walls: Wall cleaning in walk in cooler and wall next to juicers. |