|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink stored on top of clean pans on dish rack and personal drink in fridge unit
above food. CDI- Drinks removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Dishes must be sanitized after cleaning in a 3 step wash, rinse, and sanitize. After discussion with dish washer, dishes are being washed in bleach water and detergent, then rinsed with water, not being sanitized as a last step. CDI- All dishes washed earlier today were properly sanitized in 3rd compartment. |
|
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 45F. -P Observed large container of collard greens in walk in cooler with a tight lid at 75 degrees approx. Approx. 3 hrs since cooling began. CDI- PIC voluntarily disposed of collard greens. Observed pan of macaroni and cheese in WIC with tight cover at 65 degrees approx. 4 hrs since cooling began and not likely to reach 45 in the next 2 hrs with current cooling methods. CDI- Macaroni pan lid vented to ensure proper cooling.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed large deep covered tub of cole slaw in WIC cooling approx. 1 hr at 56 degrees and not likely to meet 45 degrees in the next 3 hrs with current cooling methods. CDI- Slaw moved to shallow open pans and ice baths to ensure proper cooling. |
|
31
|
0.50
|
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 Observed foods actively cooling or had improperly cooled using very deep and covered tubs and pans. CDI- Actively cooling foods: macaroni, and cole slaw moved to shallow open pans to ensure the foods properly cool. Improperly cooled collard greens disposed of, PIC will use shallow vented pans to cool collards from now on. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Walls and ceilings of walk in cooler have significant dust build up needing cleaning. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C Restroom doors should self close. Employee restroom door not self closing. |