|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed utensils being stored in the hand sink. CDI- PIC removed the items.
6-301.14 Post a handwash sign at each handsink.- Observed no hand wash sign posted at the hand sink. EHS provided PIC with a MCPHD hand wash sign. |
|
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- 4-702.11 Before Use After Cleaning - P- Observed thin probe thermometer stored soiled with food debris. CDI- EHS instructed the thin probe thermometer should be stored cleaned, properly cleaned before and after use. PIC cleaned thermometer. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P- Observed raw chicken at 55F, raw pork at 51F, and raw shrimp at 49F at the start of the inspection. PIC stated the items were prepared an hour before the inspection started. Thirty minutes after the first temperature raw chicken was at 55F, raw pork was at 51F, and raw shrimp was at 49F. At this rate cooling did not occur. With items being within four hours of preparation PIC cooked all items to proper final cook temperature by the end of the inspection. CDI- EHS informed PIC all cooling should occur at the commissary. Pre-chilled items shall be cooled to 45-41F within four hours before placed on the unit. PIC cooked all items properly. NOTE: Unit does not have equipment to cool and permit states cooling of TCS foods should occur at the commissary. |
|
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 raw chicken, raw shrimp, and raw pork attempting to cool. Shrimp was in a flip top unit, inside of metal container and covered. Raw pork was wrapped in tin foil and the raw chicken was wrapped in plastic. Low boy/flip top unit is functioning at 44F. CDI- MFU is not permitted to cool on unit. All foods cooked to proper final cook temp. See temp chart. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed no screen or window at front
serving area and door open and no screen to protect from outside contaminants. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed flip top unit cutting board in need of replacing or resurfacing do to deep cuts and grooves. . |