|
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. Large pans stacked on handwashing sink at warewashing area. CDI- PIC Paul Reinfeld had all removed immediately and advised staff of requirement to keep handwashing sinks accessible. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Employee placed two pans of pork that was just sliced on hot hold line for reheating. CDI- Sliced pork was removed and reheated to 165F and then placed on line for service. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
x3-501.15 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. Containers of spinach leaves in reach in cooler tightly covered and stacked one on the other during cooling process. See chart for temperature. CDI- containers separated and uncovered for rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One container of sanitizer with cloth stored in it, stored on the floor. CDI- storage corrected. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Quat test strips at the multi- compartment sink not activating accurately when used to test sanitizer at sink. CDI- PIC changed strips out immediately. Facility is currently using sanitizing cloth that provides visual indicator as to ppm concentration of Quat in containers. |