|
6
|
0
|
Hands clean and properly washed |
Yes |
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 employee wash hands before preparing RTE foods. At the end of the procedure the employee used bare hands to turn the faucet off. This action recontaminates ones hands. CDI- EHS educated employee and PIC on how to properly wash hands. After the instruction EHS observed proper hand washing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P- Observed rice at 52F and beans at 55F at 3PM that had been cooked and attempted to cool since 9AM according to the PIC. The items did not meat the proper cooling parameters. CDI- PIC voluntarily discarded the items.
NOTE: Permit states - This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods. Installed refrigeration shall be reserved for maintaining cold food at approved temperature. |
|
31
|
0.50
|
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 covered rice and covered beans in the low boy prep cooler. Items did not meet the proper cooling parameters. CDI- PIC voluntarily discarded the items.
NOTE: Permit states - This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods. Installed refrigeration shall be reserved for maintaining cold food at approved temperature. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed a wiping cloth stored in sanitizer at 0 ppm QUAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.- Observed clean metal pans and lids stored on the floor. |
|
45
|
1
|
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 water pump malfunctioning. Unit has to plug pump up to use water. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.- Observed faucet malfunctioning on the utensil sink. |