|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Observed tortilla maker was visibly soiled with food on it. Through conversation, it was determined that tortilla’s were made at the commissary, multiple hours prior, and tortillas will continue to be made but the equipment is not cleaned every 4 hours as required in this rule.CDI- EHS spoke to PIC regarding cleaning frequency and made sure they understood food contact surfaces shall be washed, rinsed and sanitized every 4 hours. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Observed no ambient air thermometer in prep unit or cold holding unit to the left of prep unit. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily. Observed wet wiping cloths sitting in a sanitizer bucket with no registerable amount of sanitizer in it. PIC stated it had not been dumped and was from the day prior. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of plastic bowls above prep sink. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. Observed cutting board of prep unit is beginning to become scored and stained, Recommend replacing or have resurfaced soon. |