|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P2-301.14 Wash hands after activities that contaminate them.-P Observed a gloved employee walk through a door to work with raw chicken without washing hands. CDI by stopping the employee to redirect to the handsink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground turkey stored over raw beef inside the walk in cooler on a speed rack. CDI by relocating to the correct location. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several dry food products stored with loose plastic wrap as a method of protection. Advised to rewrap or place into lidded containers or sealed bags. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dishmachine reaching a final rinse surface plate temperature of 155.5F. CDI- repaired while onsite. Reach a final plate surface temp to 160.5F by departure. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed raw chicken prep conducted on a prep table and sanitized with a wiping cloth at 0ppm quat. CDI by refilling at the proper concentration and re-sanitizing. Education completed on proper wash, rinse and sanitize in between uses. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of grilled chicken inside a hot holding cabinet at 110F. |
|
21
|
1.50
|
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 rice stored inside the walk in cooler with a discard date of 5/26, observed sliced ham missing a date label. CDI by voluntary disposal. |
|
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 a one dry container of polenta missing a label and oil squeeze bottles missing labels.
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. Observed city and state missing from labels. Also suggested identifying the location, current labels indicate Sodexo Food Service. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups overstacked or missing plastic sleeves or other mode of protection on the front serving line. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Observed the dishmachine rinse cycle meeting a maximum temperature of 156F throughout all cycles. Manufacturers specifies a minimum of 160F. Observed the final rinse temperature at 155F at arrival. Repaired while onsite. |