|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed food employee actively washing dishes in a chemical dish machine with the concentration at 0ppm for Chlorine. EHS observed that the sanitizer bucket was in need of being replaced. CDI- Food employee replaced sanitizer bucket and concentration was brought to 50ppm for chlorine. All dishes that were previous washed were rewashed so that proper sanitization could occur.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with sticker residue present on the outside of the containers. Dishes were stacked so that the sticker residue was touching the food contact surfaces of the dishes. Observed clean lids in a container with visible food debris present at the bottom. Items were taken to dish area to be w/r/s. **REPEAT** -3- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). EHS observed multiple items in prep units/WIC that come from the commissary kitchen improperly dated. These items are cooked, cooled, then frozen at commissary prior to being sent to separate facilities. Facility then receives item with 30 shelf life tag. After which the facility places a 7 day shelf life tag over it after thawing or placing the item in a container for service. Facility is not using the prep date that came with the food item but is replacing it with the day that they place the food in containers for service. EHS discussed with PIC that this is out of compliance due to day one being when the TCS food was prepared and cooled at commissary. When received, facility shall only be holding at max of six days. EHS has requested that facility create an SOP for date marking TCS foods. EHS recommended contacting the commissary for clarification on how food is prepared and handled at the facility. CDI- EHS provided education to PIC and PIC corrected date mark on bechamel and roasted garlic. Other items identified had not been labeled with a second date- so they still had the 30 day tag. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes being wet stacked throughout facility. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelves using for storage of dry goods and clean dishes accumulating debris. More frequent cleaning is recommended. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust build up on ceiling tiles above bistro line. More frequent cleaning is recommended. -0.5- |