|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - 0 pts - Hand washing signs needed in the restrooms used by employees. CDI- Left hand washing signs with PIC. |
|
31
|
0.50
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf - Spinach souffle read 48F tightly covered with other items above it after 2.5 hours. CDI- Product was loosely vented. Ensure that if used for prep and not at 45F item is vented when placed in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - One quat sanitizer bucket read 100 ppm. CDI- Bucket changed to read 200 ppm. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - 0 pts - Observed avocados with stickers stored with in use avocados. Ensure that before washing stickers are removed to clean the avocado in its entirety. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed several cups with the lips exposed to customers and other sources of contamination. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed minor cleaning needed on stored equipment not in use and shelving next to rethermerlizer. |