|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P Observed employee use hands to turn off handles. Gave instruction to PIC. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken held hot in tilt pan with a couple of pieces below 135 F. Keep stirring foods held in tilt pan to assure heat is evenly distributed through large volume of product. |
|
21
|
1.50
|
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 -P I Observed container of chicken out of date time by 1 day. Product discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Provide proper dates on freezer items. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
•3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cold sandwiches at Pre-K satellite kitchen above 45 F in upright for less than 3 hours. The facility is using time on all food transported to this kitchen as all prepared foods are discarded within 4 hours. Include cold sandwiches under written procedures. |
|
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 beans cooling in deep pans and sweet potatoes cooling at room temperature. Gave instruction. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees without hairnets. Redirected. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 System Maintained in Good Repair - P Observed small leak at handsink in dishroom. Gave instruction. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed area of walls below dishmachine with build up. Upper walls have been cleaned since last visit. After cleaning dishmachine shall be grouted to wall. |