|
6
|
0
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off facuet with bare hands. CDI-PIC made employee rewash hands and showed them the correct way to turn off faucet with paper towel. |
|
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 high temp dish machine at 153F when temperature gauge was ran through, temperature kept decreasing as it went through machine, went down to 141F. CDI-PIC called maintenance and will not use until it is working properly. VR REQUIRED 8/21/2020 |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwhiches made from yesterday sitting in a grab and go at 46-47F. PIC explained they had temped sandwhiches before they go on floor and they were 39F. CDI-PIC voluntarily dsicarded and removed food made from today and was allowed to cool down. VR REQUIRED 8/21/2020.
PIC did not sign due to Covid protocols |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 green beans and potatoes made today that were above 50F, covered, in a plastic container. CDI-EHS removed lids and explained to PIC and food employee that food needs to be allowed to have air flow to cool down properly. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed only one food thermometer in all cold holding units. Need to provide hanging thermometers to ensure cold holding/hot holding units are in compliance. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish machine and display not working properly. |