|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed PIC rinse a sanitizer rag out in the hand sink. CDI- Education provided to PIC that only hand washing may occur at the hand sink. |
|
18
|
1.50
|
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 pre-cooked steak (cooled once), pre-chilled green salsa, and red salsa prepared this morning at 9 am according to the pic at 48-50F. CDI- Education was provided to PIC. When items are pre-chilled or room temp and portioned out the item must be cooled to 45F in four hours. Since four hours had past and items did not reach 45F the PIC voulintariliy discarded the items. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed steak and salsa without a date. According to the PIC the items cold be kept longer than 24 hours if not sold. CDI- PIC was able to date mark the items. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed steak and salsa not meet proper cooling parameters. CDI- PIC was provided with a MCPHD cooling poster and EHS explained which cooling methods work best to meet cooling parameters. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed a few windows open during the inspection.
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several flies thoughout the unit. |