|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationOnce a dry good has been opened, store inside a covered container or closable container. Open flour observed today- PIC put away. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionOnly hold TCS foods for 7 days if storing them at 41F or less, once they have been opened/made. Observed washed spinach and American cheese in the WIC dated 11/26 which was >7 days prior. Products discarded by PIC to correct. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsObserved salads on the cooling rack in the kitchen today while the salad prep employee was working on making another batch at the prep. table. Salads stored on this cooling rack were 70-71F today. Minimize how many salads are left out at one time. Once a batch is finished, roll them into the WIF while another batch is being worked on. Salads moved to WIC during inspection and had cooled to 39F before then end of the inspection. Recommend storing left over salads(that had not raised above 41F during service) in the WIC rather than the 2 dr. RI. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food LabelsHealth Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved lidded employee drinks, employee personal items, and medicine stored above single-use articles today such as togo cups. These items must be stored below all single use items to protect them from splash and other contamination. Items moved to the bottom shelf by PIC to correct today. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.110 Mechanical Warewashing Equipment, Wash Solution TemperatureObserved the wash temp. at 140F today in the dishmachine. This temp. must reach 160F. PIC was aware of the problem and has a technician out to repair. Staff had set up 3 comp. sink to wash rinse and sanitize and then were running dishes through dishwasher to sanitize again as a corrective measure. |