|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Employee observed washing soiled dishes then putting sanitized dishes up on shelf without washing hands in between. CDI-EHS intervened and employee rewashed hands. Dishes were rewashed, rinsed, and sanitized. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce observed above ready to eat sauces and cooked foods in walk-in cooler. CDI-Rearranged.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken observed above ready to eat sauces and noodles in WIC. CDI-Rearraged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer in three compartment sink observed at less than 50ppm. CDI. Remade to 100ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Thin probe on thermometer observed with food build up. CDI. Washed, rinsed, and sanitized. |
|
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 Chicken wings reported to be cooked 2 hours prior observed cooling on racks at room temperature in back of kitchen. CDI. Moved to sheet pans in walk-in cooler for more rapid cooling. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Single use container observed being used as scoop. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Sanitizing solution contained food particles. CDI-Water drained, sink was cleaned, and new sanitizer made.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Employee observed washing dishes with water at 58F. New dish water made to adequate temperature. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Old date stickers observed on the exterior of bus pans that were deemed clean. |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lids and doors observed open on dumpster. Repeat violation. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee clothing and purses observed hanging on speed rack that contained cooling chicken. |