|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of pasta with meat sauce in hot holding cabinet 119-122F. CDI by reheating to 165F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items (salads, black beans, tomato paste) in refrigerators that were prepared yesterday. Items will most likely be used today however ensure items are labeled with dates if held more than 24 hrs. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observe bottle of cleaner in dish area without label. Also observed several spray bottles of sanitizer with illegible labels or without labels. CDI, all bottles labeled. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility with only 2 compartment sink for utensil washing. Facility currently does not have an approved variance but CMS has applied for the variance. |
|
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 Must cool foods from room temperature ingredients to less than 45F within 4 hours. Observed two pans of canned beans in walk in cooler, 71F tightly covered with plastic wrap and lids. Also observed container of sliced chicken 57F tightly covered with plastic wrap in 2 door refrigerator. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-3.05.14 Unpackaged foods shall be protected from contamination during preparation. Observed oranges sitting in directly drained 2 compartment prep sink unattended. CDI by instruction w/PIC and employee to use colander when washing produce and do not leave unattended. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed both 2 compartment sinks with square corners on interior of sink that are not easily cleanable. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Facility does not have a 3 compartment sink for utensil washing. Discussed procedures with PIC. Instructed PIC to post utensil washing procedures at 2 compartment sink. Facility uses single service items for students if dish machine is not functioning. CMS is in the process of applying for variance due to 2 compartment sink. |