|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed slight build up in the ice machine. Advised to clean more often. CDI - PIC cleaned with sanitizer. |
|
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 salad not at 41F and below before starting time control per CMS Child Nutrition TPHC procedures. Educated to follow TPHC procedures. Observed food employees did not write beginning/end time on dry erase board for todays lunch. CDI - educated about CMS TPHC procedures, cooled the salads down to proper temperature for TIME control, wrote the time on the board. |
|
31
|
0
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salads not at 41F and below for proper time control procedures per CMS Child Nutrition TPHC. CDI - educated to prepare salads, then store in walkin cooler uncovered or in freezer to rapidly cool to meet 41F and below before time control starts. PIC, Jose, placed salds in freezer to rapidly cool. |