|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance. Handsink should not be used for any other purpose other than handwashing. Observed pan lids for serving line stored on top of handsink basin. CDI, relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed quat sanitizer in buckets and spray bottles < 200ppm. CDI, corrected to proper concentration by cafeteria manager. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed 1 pan of baked chicken stored in one of the serving line's outside of cafeteria kitchen at 129F. CDI, reheated to proper temeprature during inspection. All other pans of chicken observed > 135F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed incorrect date on shredded american cheese mix in walk-in cooler. Dates should be marked once product is opened then discarded in either 4 or 7 days according on temperature. CDI, by instruction. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels. Observed no labeleing on prepackaged grab and go items. CDI, Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. |