|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink by the 3 compartment sink. CDI - provided PIC with handwashing signs. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility did not have correct time stickers for product on time control. The stickers were labeled with 24 hrs. CDI - eductaed PIC and food employee to follow facilities time control procedurse. Made new time stickers. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT VIOLATION. Observed multiple containers of lettuce in holding unit covered with plastic wrap during the cooling phase. CDI - uncovered product and brought to walkin cooler for rapid cooling. Educated that product shall rapidly cool to meet proper time/temperature criteria for cooling; product on time control must leave temperature control at the proper temperature. Cooled product down properly. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed two handsinks in disrepair. One handsink hot water not working. The other handsink by the 3 compartment sink cold water not working, only hot water comes out; no handwashing at this sink because water too hot. Advised to repair for proper handwashing procedures. Employees are using other handsinks properly. |