|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink by front grill line with no paper towels and no easy access to refill them. CDI-PIC refilled it and was informed he could provide a different location for them if not able to keep it filled. Repeat. |
|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Large container of black bean salad in walk-in at 50-F made from can, PIC made correction of method but in 1.5 hours food had only dropped 2F. CDI- bean salad moved to freezer and dropped to 34 F in an hour. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 flanks in prep top, and soup wells that had a date from today and no steak had cooked today, upon investigation they had made it last night. CDI-PIC correctly dated items. Feta cheese with no date mark. House-portioned pulled chicken with bbq sauce dated for expiration on 6/14.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed large containers of spinach dip and cooked mushrooms with a date of 5/26/19. Sweet veggie soup dated 5/27. Repeat.
Set up training session for date marking for June 12 at 8:00 am. |
|
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 large container of romaine lettuce in a reach in at 56F from today. Observed ham, turkey tightly wrapped and 50F in roll top with todays date at 50F. CDI-PIC took items to walk-in, hit cooling parameters. Repeat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes on prep top surface. |
|
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 re-caulking of sinks to walls in kitchen. Evaluate all sink caulking and address as needed.Observed handsink in meat cutting area with a handsink that was coming off the wall.
4-401.11 (C) Equipment, Cloths Washers and Dryers, and Storage Cabinets, Contamination Prevention - C Observed outside storage area that was not enclosed due to broken wall. |