|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.- Observed sanitizer spray bottle in the handsink. CDI - PIC removed the spray bottle. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed hamburger in the prep top cooler next to cookline temped at 122F. PIC stated that the hamburger was just cooked not too long ago and then placed into the prep top unit. CDI - PIC removed the hamburger and placed into the walk in cooler to properly cool down to 41F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn dogs in the prep top cooler temped at 53F. Unit temped at 49F. CDI - PIC removed the corn dogs and placed backed into walk in cooler, corn dogs were placed into the prep unit an hour earlier. Verification visit required to check on the prep unit and ensuring it maintains at 41F or below. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cheese at the cookline not marked with begin and end times. CDI- PIC stated the product just placed out, allowed to place time. Temp of cheese was at 41F. |
|
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 hamburger cooling tightly covered in a metal pan. CDI - PIC removed the cover to rapidly cool down the to 41F or below. |
|
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 several squeeze bottles at the prep station were not properly labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one sanitizing bucket at 0ppm of chlorine. CDI - PIC remade the sanitizer bucket and is now at 50ppm of chlorine. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed employee belongings and jackets stored on the dry supply shelving. |