|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near WIC blocked by 4 large containers with dough. CDI-PIC removed containers from hand sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispensers at front and back hand sinks. CDI-PIC placed paper towels in dispensers. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of frozen food items in reach in freezer without a lid or protective covering. -REPEAT VIOLATION- No point increase due to noticeable improvement. |
|
33
|
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 3 large sheet pans of fried potatoes ambient cooling on counter tops at 73-78F. PIC stated items were fried an hour ago and cooling until ready to go into walk in cooler. CDI-REHS educated PIC on items needing rapidly to cool in walk in cooler once foods are below 134F and PIC placed items into cooling racks in walk in cooler. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic Bowls used as scoops and stored inside dry storage containers with dry food as well as a scoop with handle touching dry food. -REPEAT VIOLATION- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needing on kitchen floors and walls throughout facility, especially behind and under equipment. -REPEAT VIOLATION- No point increase due to noticeable improvement. |