|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee load trays for dishwashing and pre-rinse plates, then put away clean dishes with no handwash. CDI: Employee washed hands and an additional employee began helping so that one person was handling clean items and one person was handling dirty items. REPEAT VIOLATION |
|
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 that dish machine was not sanitizing items based on EHS' thermometer and facility's thermometer were reading below 160F. Maintenance arrived during inspection. Maintenance believes there is a wiring issue. CDI: Facility has gone to handwashing the dishes that were already dirty and then using disposable plates and silverware until dish machine is fixed. VERIFICATION REQUIRED |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed several foods including beans, orzo salad, eggs, and turkey stock cooling in walk in at a rate slower than .5 F/min. CDI: Items placed into shallow pans and uncovered. Items achieved proper cooling rates. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fish stored on ice above 45F. CDI: Ice added to fish to cool it down. Observed turkey overstacked in prep cooler, holding above 45F. CDI: Item moved to reach in cooler for proper cold holding. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed eggs and orzo salad tightly covered while cooling. Observed beans and turkey stock in deep containers while cooling. CDI: Items spread out and uncovered to facilitate cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed dish machine not keeping temperature up in order to sanitize. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on dry storage shelving. CDI: Purse relocated. REPEAT VIOLATION |