|
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 employee wash out a rag in the hand sink near the dish machine. Observed a strainer in the hand sink. Hand sinks m. CDI-employee was stopped from rinsing rag and strainer was removed fro the sink. |
|
31
|
0
|
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 salads that were prepped before EHS arrival that were tightly wrapped in plastic wrap. Observed salads in the reach in cooler (for to go orders) that were in styrofoam containers with the lid closed. CDI-salads were uncovered. EHS advised PIC that it would be best if the salads were uncovered while they were in the reach in coolers, this would help them cool down faster. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of different oils and spices that were not labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee in the kitchen wearing a watch. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a pitcher in a container of sugar and a bucket of tartar sauce where the handle was not out of the food. CDI-PIC removed the pitchers. EHS advised PIC of other ways they can leave scoops in the containers. Hang it on the inside of the container, using an actual scoop that they can leave in the container with the handle up. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed clean metal containers that were wet stacked. REPEAT |
|
47
|
0.50
|
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 the doors and handles of the reach in cooler and WIC to be soiled with debris and build up. Observed build up on the mixer and chopper. EHS Suggested more frequent cleaning. |