|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employees using the handsink and not washing hands, but rinsing off other items. CDI - educated to only use handsinks for handwashing. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tomato not meeting time/temp cooling criteria. See 31 for cooling methods. CDI - educated food employees about proper cooling methods to meet proper time/temp criteria for cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in flip top out of temperature. Refer to temperature chart. CDI - advised to pull excess product out of each individual container. Advised to be aware of chill line in each individual container. Do not overstack product. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket without label on container. CDI - PIC wrote sanitizer on container. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed diced tomato in refrigerator at 50F cooling since 10:30. 70F-50F / 210 min = .095. Not meeting cooling time/temp criteria. All products in refrigerator are at proper temperature. CDI - educated to use proper cooling methods to rapidly cool product. Removed plastic wrap from container to allow proper air flow. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Advised to place fly tape underneath sinks and equipment to prevent flies and to prevent contamination of food, equipment, utensils, and food contact surfaces. |
|
45
|
0
|
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 torn throughout the kitchen. |