|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs posted in women's and men's restrooms. CDI - Handwashing signs given. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several portioned out cups of salad dressings (chipotle ranch, caesar, ranch), potato salads, and rotels maintaining temperatures above 41F in unit right under the server counter. See chart above. Unit is maintaining an ambient temperature of 48F. CDI - All TCS dressings, potato salads, and rotels were voluntarily discarded. Instructed PIC to not store any TCS items in unit until unit is repaired. VR to be done by 7/3/20.
Also observed tomato and cucumber salad in prep top at 47F. Item just prepared. CDI - Item sent to WIC for cooling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT. Observed cut turkey in WIC in cooling process but tightly covered in plastic wrap. CDI - Items uncovered. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wetstacking on drying rack.
No signature needed due to COVID-19 guidelines. |