|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Ensure hands are washed b/t glove changes. Observed gloved removed and new glove donned after opening reachin refrigerator. No handwash step b/t the gloves. CDY training provided, utensils in use for the food dispensing |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Ensure the handwash is accessible in the dishroom to promote hand washing b/t handling dirty and clean utensils. Observed cart with soiled items parked in front of the hand sink area. CDI, the cart was moved to another location so sink was readily accessible. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Ensure sanitizer is minimum of 200ppm Quat according to the label. Observed 2 buckets with less than 200ppm. CDI, the buckets were emptied and replaced with correct strength sanitizer. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF Loosely cover foods during periods of cooling, from room temperature to 41F or lower. Observed canned tomato sauce for lasagna covered tightly with plastic and aluminum foil at 53F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels - PF Packaged foods must be labeled according to law including the major allergens identified. CDI; Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. |