|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee changing gloves between handling raw chicken and dropping french fries in fryer without washing hands in between. CDI - Employee was educated on handwashing between different tasks. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one handwashing sink in kitchen with empty soap dispenser. CDI - PIC refilled soap dispenser. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
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 Observed several containers of sliced tomatoes in fridge prepped close to 4 hours ago and maintaining temperatures above 41F. Items could not meet cooling parameters. CDI - Items were voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in cold well unit and reach in unit above 41F and have been out of temperature for over 4 hours. CDI - Items were voluntarily discarded. Also observed buffalo dip in reach in unit above 41F. CDI - Items sent back to WIC for cooling. |
|
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 several containers of sliced tomatoes in fridge prepped over 4 hours ago and maintaining temperatures above 41F. Containers were covered and stacked on top of each other. PIC stated that after prepping, tomatoes go directly into fridge. CDI - Items were voluntarily discarded and PIC was advised on placing prepped items into WIC for cooling before placing them into fridge. Tomatoes within time/temperature parameters were moved to WIF and uncovered to cool. |
|
36
|
0
|
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 couple of flies in kitchen, as well as mosquitoes by outside storage. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans and plastic containers wet-stacking. Repeat. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in unit with puddle of water inside. |