|
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 employee rinse cups and attempt to dump milk down the front handsink. CDI- Employee was informed that the handsink shall only be used for handwashing. EHS suggested the handsink to be washed, rinsed and sanitized. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed stickers on several pans stored clean. CDI- Employee moved all pans to the three comp sink to be re-washed and sanitized. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P- Observed eggs at 73F and employee stated they had been cooked at 8AM. This item did not meet the 2 hour cooling parameter. CDI- Employee voluntarily discarded the eggs. |
|
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 REPEAT- Observed eggs cooling at 73F in a deep pan and covered. Also observed mushroom cooling at room temperature. CDI- PIC voluntarily discarded the products. PIC was advised that active cooling must begin at 135F and TCS foods must be checked to ensure they are not left out to cool at room temperature if food item has fallen below 135F. |
|
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 several wet cloths stored on prep surfaces. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed flip top cutting board in need of replacing or resurfacing due to deep cuts and grooves. |