|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
/6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dispenser in the back prep room. CDI - provided paper towels to dispenser. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee working at 3 compartment sinkm with soap/sanitizer getting things cleaned, then go to grease pit for food preparation while wearing same gloves. CDI - educated that after switching tasks, it is best to switch gloves more often; wash hands in between switching gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer bottle below 100 ppm. CDI - advised to switch out solution more often and use test strips. Advised to switch solution.
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that food employees are unaware of the 4 hour time limit to clean food contact surfaces of equipment and utensils. CDI - educated that all food contact surfaces such as knives, cutting boards, prep tables, slicers, etc. must be washed, rinsed, and sanitized every 4 hours (slicers to be fully broken down and sent through a cleaning procedure, not sprayed with sanitizer bottle after every use). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature at the cold holdig display unit where salads and subs are stored. Refer to temperature chart. Product is not being cooled down properly before being held on display case. Product is also over stacked in unit. CDI - advised to have product prepared, brought to walkin cooler to cool down quickly, use thermometers more often, once at proper temperature then product can be held for display on cold holding unit. Advised to pull product and bring to walkin cooler/freezer to cool down. |
|
31
|
0.50
|
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 cooling method issues in facility. Salads in walkin cooler cooling down with lid tightly sealed. Observed product in cold holding display unit out of temperature because product was not cooled down properly. PIC states that Walmart protocol is to cool product down in walkin cooler for 2 hours before being put on display line. EHS advises to do that. CDI - educated to put in walkin cooler to cool down quickly. Use thermometers more often. |