|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can and dish rack blocking handsink upon entering facility. CDI - PIC relocated items.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink without paper towels upon entering facility. CDI - PIC provided paper towels. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 artichoke dip at 75F at 3:30 pm. PIC stated the morning manager finished cooking product around 1:30. CDI - Product immediately spread onto shallow pan and placed in walk in beer cool to cool rapidly. Artichoke dip checked at 62F after correction. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed empanada mix and other TCS foods holding above 41F in reach in cooler. Ambient air temperature reading 41F. CDI - All items were uncovered to cool rapidly. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed black bean mix with date mark of 8/29 in low reach in unit; PIC stated it was actually made the previous day. Observed caramelized onions with date mark of 9/1; PIC stated it was actually made today. CDI - PIC allowed to correct date marks. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottles without identifying labels. CDI - PIC labeled bottles correctly. |
|
31
|
1
|
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 Observed artichoke dip cooling in flip top unit not manufactured for cooling. CDI - Spread onto thin pan and placed in low reach in cooler.
Observed artichoke dip and pork cooling densely packed in tightly closed container in reach in unit. Observed beans cooling densely packed in tightly closed container in walk in cooler. CDI - All items spread onto sheet pans to cool rapidly. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food without head covering. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean rack of dishes stored on top of trash can in kitchen area.
4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed cleaned silverware stored with food contact surface exposed for touch. EHS recommended inverting all utensils for employees or customer use. |