|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf
Observed handsink closest to front reach in unit with only 72F. Verification required. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P.
Observed employees using gloves to touch face, wipe soiled gloves on cloths, and use gloves to go in and out of walk in without changing gloves and washing hands. CDI hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage.
Observed employee checking food temperatures but not cleaning between different items. CDI thermometer cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed packaged Buffalo Barclay salad, Sassy Scotty Salad, and Barbie Q salad that was above 41F in the display case. CDI items moved to reach in freezer for quick chill. Observed pimento cheese, and 6 different types of pimento cheeses that were prepped and mix earlier today that was not properly cooled and held for service. CDI items temperarily placed on TPHC and remaining product spread out and placed in walk in. Facility recorded temperatures warm products but did not follow up to ensure product ever dropped to 41F before storing for service. Verification required. Follow up to ensure facility improves procedures for cold holding. |
|
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
Observed buffalo barclay chicken salad only cool 1 degree after 40 minutes, classic carol did not drop in temperature in 1 hour, and pimento cheese did not drop in temperature after 20 minutes. All items placed in covered metal containers and stacked in reach in unit to cool. CDI items uncovered and spread out and placed in walk in to cool. Facility must follow up with ambient cooling to ensure they are able to maintain cold holding temperatures. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed box of single service cup tops stored next to trash can near drink station. |
|
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.
Observed ice machine used for cooling that was soiled with debris. |