|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Found items stored in breakfast station handsink. Kitchen handsink used as dump sink. CDI- sinks cleared. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Sanitizer in 3-comp sink measured 0 ppm quat. Staff was diluting solution from dispenser. CDI- demonstration on how to fill sink. Sanitizer was dispensing at acceptable concentration. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Roasted vegetables in hot box 120F. CDI- reheated to 165 F before serving. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Dairy products in breakfast counter cooler and in carafes at coffee station above 41F. Refer to temperature chart. CDI- PIC voluntarily discarded all. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Sweet cream quiche mix dated 8/20. Chicken dated 8/21. Tomato jam dated 8/18. Tomato ragout dated 8/18 but pulled from freezer previous day. No second date indicating product had been pulled from freezer. CDI- All discarded voluntarily. |
|
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: Dense volume of cut honeydew tightly covered in refrigerator cooled 3 F in 2 hours. CDI- honeydew spread out and placed on sheet tray in walk-in cooler. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. One scoop with handle down in food in dry storage bin. |