|
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 Observed packs of tuna thawing in a handsink. Handsinks can be used for nothing other than handwashing. CDI- Tuna removed from handsink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of tuna in the prep top cooler at 50F. Ensure all TCS items are maintained at 41F or below while in cold holding. CDI- Tuna moved to reach in cooler. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach labeled 'sanitizer. CDI- Label changed to bleach. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed tuna thawing in a handsink. The faucet water is 83F. Thawing must be achieved in running water that is at 70F or below. EHS spoke with PIC about using reach in cooler to thaw as the water will most likely not be 70F or below during summer months. CDI- Tuna was 38F. Tuna placed in walk in cooler. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer during inspection. VR- A verification visit will be made to facility. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration between uses. Observed a sanitizer bucket with a low concentration. CDI- Sanitizer refilled. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
4-501.18 Keep the wash, rinse, and sanitize solutions clean.
Observed an employee washing utensils in wash water at 103F. The wash water was also cloudy and had a significant amount of debris. Ensure wash water is changed when no longer clean and maintain wash water at 110F or higher. CDI- Wash water changed. |