|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dish machine final rinse cycle only retched 157F. A RETURN VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY REPAIR. Only single service eating and drinking utensils must be used until dish machine repair has been verifies. Limited quantity of hand washed, rinsed, sanitized, and air-dried multi-service utensils may be used for the health care residents. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed puree pork was at 126F in the steam table. CDI - the item was discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
NO POINT DEDUCTION- 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 cooked cut potatoes were not date-marked. Observed RTE foods were labeled with preparation dates, but one employee labeling with discard date. **Ensure that all employees are using the same labeling system. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed a tightly covered pan of potatoes that were cooling in walk-in1, and a large deep pan of cut melon was tightly packed and covered in walk-in2. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the floor with accumulated debris in corners and near walls at the dish washing area; several dead insects on the floor. |