|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink by the sushi area with no paper towels. CDI-Food employee provided paper towels. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (avocados) over RTE cream cheese. CDI-PIC changed storage order and put cream cheese on top shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6 metal containers with food debris and pink build-up sitting on the clean side of the 3-comp in the pizza area. CDI-PIC took to be washed/rinsed/sanitized.
PIC did not sign due to Covid procedures |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brie at cheese station at 46F, packed from 10/17, 10/19, and blue cheese at 43F. Observed chicken fajita mix in grab and go cooler at 44F, double stacked, PIC explained they had brought it out at 10:00am. Observed deli ham, turkey, cheese sitting at 45/47F in the deli make station and underneath in the reach in. Items underneath are heavily wrapped in plastic, decreasing air flow. CDI-PIC voluntarily discarded brie, and moved deli items made this morning to the blastchiller to cool. EHS suggested cooling all items after they are prepped in the morning because the unit they keep it in is for holding, not cooling. PIC moved top layer of fajita mix in grab and go to cool in WIC. REPEAT. |
|
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 deli ham, turkey, cheese sitting at 44/45F in the deli make station and underneath in the reach in. Items underneath are heavily wrapped in plastic, decreasing air flow. CDI-PIC moved deli items made this morning to the blastchiller to cool. EHS suggested cooling all items after they are prepped in the morning because the unit they keep it in is for holding, not cooling. |