|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handsink at the front service area be mising the hot water knob. -RVR Repair the knob. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw ground beef stored in the same metal container as raw whole beef. Even though the items are packaged, do not store them in the same container. Observed raw meat set on a sink drainboard in a bowl. Observed dry beans in the basin of the same sink at the same time. Do not have raw meat and vegetable products at the sink at the same time. -CDI Items were moved to proper storage. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken to be at 108F-109F in hot holding. -CDI Items were removed for reheating. Keep all hot foods on at 135F or higher. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF Facility manager stated that cut leafy greens, cut tomatoes, and chicken empanadas were being held on Time as a Public Health Control. This is allowed, but there must be an instruction sheet created stating how the items are timed, labeled, held, and disposed of. The items must also be give their own time labels or timers so that it is clear what food items has been held for what time. -CDI Manager was advised of the requirement to have a clear, written system. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF Observed a bottle labeled as sanitizer to be holding some type of cleaner, not an approved sanitizer. -CDI Fluid was discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed open dry goods foods (grits, pasta, beans, etc.) to be stored in bags tied shut or left open and exposed. Open dry goods foods shall stored in containers with lids or in bags with resealable closures. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed utensils without handles to be left in containers of food items. Utensils with handles can be left in the containers with the handles up, but do not use utensils with no handles to scoop the food. Only use utensils with handles. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C Observed the bathroom doors not self closing. Make the doors self closing. |