|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee hand raw food and then handle ready to eat food withou glove change and handwash. CDI ready to eat food discarded and hands washed and gloves changed. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed numerous items in handsinks throughout the facility. CDI removed items from hand sinks and advised that handsinks were for handwashing only. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed dishmachine not reaching proper temperature for sanitizing of dishware. CdI moved to washing in dishmachine and sanitzing in three compartement sink. 10 day verification required. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed beans, salsas, tamales, cooled from last night not below 45 degrees. CDI discarded all products see chart above. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 beans, salsas, tamales and soups cooled in too great of volume per surface area. CDI discussed proper cooling methods and foods were discarded. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed kitchen equipment in need of cleaning due to build up of food debris. |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster too full and unable to close. |