|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved handsink blocked in the dish washing area. CDI- Trays and carts moved. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -PObserved Quat sanitizer bottle at the dispenser out, and the buckets at 100ppm quat. CDI- Remade all sanitizer buckets with bleach, and used Inspector's chlorine test strips to ensure correct strength. Also, all large cookware is being ran through the dishmachine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PObserved roast in walkin cooler cooked yesterday at 60F. CDI- Roast thrown away. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed breakfast casserole in the walkin cooler from this morning tightly wrapped in plastic wrap. CDI- Plastic wrap partially removed to allow heat to escape. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed debris collecting in the interior of the microwaves.-Observed debris collecting on the splash shield of the mixer.-Observed debris in the water wells of the steam line. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks.Observed no trash can at 2 handsinks.Ms. Angeli Bhalla present during the inspection.Inspection emailed to: abhalla@liberty-ltc.com |