|
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 no disposable towels at 2 handwashing sinks in kitchen. CDI, disposable towels supplied. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled equipment then proceed to handle clean equipment and prepare food at prep table without removing their gloves and washing hands in between. CDI by instruction to ensure staff removing their gloves and wash hands when gloves become soiled and task changes. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed WIC maintaining foods between 43-44 degrees F and rice noodles in tall reach in cooler at 43 degrees F. CDI, thermostat adjusted and foods in WIC and tall reach in prep cooler dropped temperature while on-site. See temperature observations above. Visit needed to ensure long term compliance to ensure equipment maintaining TCS foods at 41 degrees F and below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 cooked chicken, bean sprouts and rice in WIC prepared morning on the day before not date marked. CDI, foods voluntarily discarded by PIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed colored storage bin / container of dry food ingredients on storage rack at end of prep line but ingredients not labeled. Label working containers and storage containers of dry food ingredients not easily identified by common name of food. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead and live roach on ground near dish machine area. PIC provided pest invoice. Increase frequency of treatment if needed. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. Observed middle stall in men's restroom out of toilet tissue. CDI, toilet tissue supplied in stall during inspection. |