|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Wiping cloth stored in handsink in kitchen; observed employee rinsing wiping cloth in handsink in bakery area; no soap coming out of dispenser in bakery area. CDI - Wiping cloth relocated; soap restocked at handsink; instructed employee not to rinse wiping cloth in handsink. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Washed and peeled onions stored under raw beef in walk in cooler. CDI - Cooler rearranged with onions stored by other ready to eat foods. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Five large containers of pork cooked yesterday, left out at room temperature while waiting to be reheated and placed under the heat lamp; cooked pork at 52F and rising. CDI - All containers placed back into walk in cooler for rapid cool down. Instructed staff and PIC to only bring out one tub at a time, reheat that amount of pork, and leave the other tubs in the walk in cooler until another is needed. |
|
31
|
0
|
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 Staff started placing lids on cooked pork while cooling in the walk in cooler. CDI - EHS instructed staff to leave lids off until the cooling process is completed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored out of sanitizing solution. CDI - Cloth placed in bucket of sanitizer. |
|
47
|
0
|
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. Clean build up from non-food contact surfaces of deli slicer and crumbs from door gaskets of low two door cooler by back door. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Two employee drinks stored on shelf above prep sink. CDI - Drinks relocated to low shelf. |