|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at a couple of handwashing sinks during the inspection. Corrected during the inspection (CDI)- Paper towels were provided.
6-301.14 Post a handwash sign at each handsink. - Observed no handwashing sign in employee restroom. Handwashing sign provided by inspector.
-1pt- |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed several breakfast plates wrapped in the microwave before being placed in the refrigerator to be served later. Eggs were at 72F after being out for about 45min. CDI- Plates were relocated to the refrigerator to continue cooling. Staff was not sure when the resident was going to come down for breakfast. Still within cooling time of 2 hours to reach 70F. No means to keep food at 135F or above in satellite kitchen once breakfast service is over.
-1.5pts- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed one turkey breast that was not labeled in walk-in cooler. CDI- Chef was able to prove that turkey was cooked on the 20th. Turkey was labeled. Improvement from previous inspection.
-0pts- |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed condiment bottles not labeled at salad prep station. Needs to be labeled.
-1pt- |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer at 50ppm of quat at sanitizer bucket with rag present. CDI- Sanitizer was replaced. Observed wet rag on rack with clean pans. CDI- Rag was removed.
-0pts- |