|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed an employee going to use the handsink to fill a container of cheese with water. Use handsinks only for handwashing as these are soiled and can contaminate food. Employee instructed to use the prep sink to fill for water.5-205.11 |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed sanitizer at the bar at >400ppm today. Dumped out and remade during inspection to correct. Maintain quat. sanitizer at 200-400ppm.4-501.114 Observed build up today on the tea nozzles. These must be washed, rinsed, and sanitized daily. Sent to be properly washed today to correct.4-602.11 |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed chili that had been cooling overnight in the cold drawer and still had not fallen below 45F or less(see chart). Other items in this drawer were holding <45F today. Chili discarded today to correct.Cool TCS foods from 135F to 70F or less in the first 2 hours and down to 45-41F or less in the next 4 hours.3-501.14 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed purple power and a red chemical in quat. sanitizer bottles today- both of these bottles were discarded today to correct. All chemicals must be accurately labeled.7-102.11 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed chili that had been cooling overnight in a cold drawer and still had not fallen below 45F today. Use approved methods and equipment to cool TCS foods. Recommend cooling chili in a shallow portion, uncovered in a metal pan that is placed into the WIC overnight.3-501.15 |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed a box of buns stored on the floor in the WIF today. Keep food stored at least 6" off of the floor to avoid contamination.3-305.11 |