|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands using no soap and not follow procedure to scrub hands for 15 seconds before rinsing. CDI - EHS directed employee to re-wash hands. Hands re-washed. Ensure the correct hand washing procedure is used each time hands are washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf. Observed employee filling water bottle from front line hand sink. CDI - EHS directed employee to clean and sanitize bottle and to fill from other sink. Do not use hand sinks for purposes other than hand washing. |
|
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 41F. -P. Observed pasta y fagioli soup cooling in walk in at 125f @ 3:25 still at 125f @ 3:55 cooling at a rate of 0 degrees per minute.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed house made sauce made with canned tomatoes ambient cooling in walk in at 60f at 3:25 still at 60f at 3:55 cooling at a rate of 0 degrees per minute.
CDI - PIC divided both items into small containers to quickly chill. When cooling hot foods, ensure the food moves from 135f to 70f within 2 hours and then finishes to 41f within a total of 6 hours. When cooling ambient products that were not heated, ensure the food moves to 41f within a total of 4 hours. Hot soup verified to be cooling at proper rate to reach 70f within 2 hours after correction and sauce verified to be cooling at rate to reach 41f within the 4 hour time frame. Product would not have met cooling temperature requirements without EHS intervention. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two pans of mozzarella cheese in front line pizza prep top cooler at 44f. CDI - both discarded. PIC to monitor air flow in unit as both pans in end of cold zone. Observed pan of sausage in pizza prep top overfilled with product on top at 46f and product in bottom at 41f. CDI - PIC removed elevated product to freezer to quickly chill as the product had been placed into unit during prep.
REPEAT - 1.5 point deduction |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed open goat cheese and open ricotta in walk in cooler with no date marking. CDI - PIC verified opened previous day and applied date marks. Observed various TCS food items with inaccurate date marking - products observed with previous day’s date mark actually prepared today. CDI - date marks corrected. Ensure date marks applied are accurate.
REPEAT - 0 point deduction - no point escalation as significant improvement noted in overall date marking system. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed pans of house made sauce cooling in walk in cooler in plastic tubs sealed with lids and stacked together blocking air flow. Observed deep plastic container of soup cooling in WIC. CDI - soup divided into shallow containers to quickly cool. Pans of sauce uncovered and un stacked/spread out in cooler to allow air flow. When cooling foods, use methods that allow air flow to the food. Do not cool food in deep plastic containers. Do not seal containers with lids or stack together while cooling. REPEAT - 0.5 point deduction |
|
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. Observed black organic buildup on hand sink in back area. Clean frequently to prevent buildup. If caulking is no longer cleanable, repair or replace. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall near dish area. Repair. |