|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
No Points Deducted:
Observed an uncovered employee drink sitting on the prep area of the cook line. CDI- Discarded.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
No Points Deducted:
Observed the dish machine rinse temp at 161F. CDI- Turned off and removed a utensil that was stuck in the magnet. Rinse temp is now 186F and above.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
**SUGGESTION: Have an in-service with all staff about using the dish machine properly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed opened bags of lettuce in the walkin cooler and deli meats in the reachin cooler all without dates. CDI- Discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
No Points Deducted:
Observed 2 containers of lettuce tightly covered at 50F. CDI- Vented the plastic and educated the employee of proper cooling methods.
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 |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
Observed two probe thermometers present. One was not working (showing all "Ls" when turned on", and both did not have a thin probe to temp thin foods like lettuce, sliced tomatoes, etc. Provide a thin probe stem thermometer.
**Verification will be within 10 days. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed several wet clothes sitting on the counter tops. CDI- An employee removed them.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
-Observed buildup on the inside the top of microwaves in the satellite kitchens. Clean.
-Observed splash buildup under the drink machines on in the satellite kitchens. Clean.
-Observed brown residue under the steam well cabinets in the satellite kitchens.- Possible (past) leak. Clean.
-Observed pink buildup around the outside of the ice machine chute on the 500 hall. Clean.
-Observed a soiled resident's personal cup stored in the cabinet on the 500 hall satellite kitchen. CDI- Took to the kitchen to be cleaned.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
No Points Deducted:
Observed an employee's purse and coat stored on food shelves. Upon inspection, she did not know where to relocate her personal items. CDI- Informed the employee to store all personal items away from food and prep areas. Another employee informed her to place it in the break room.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
*NOTE: 100/200 Hall Satellite Kitchen is closed & not in use. Bryan present during the inspection. |