|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11(A) Using a Handwashing Sink - Operation and Maintenance (Pf). The hand sink in the seafood department was blocked by the hose. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Hose was relocated.
6-301.12 Hand Drying Provision (Pf). The hand sink at the seafood department did not have paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. CDI: Staffed was asked to provide paper towels.
5-202.12 Handwashing Sinks, Installation (C). The hot water at the women’s and men’s hand sink did not reach 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). The quat sanitizer at the three compartment sink tested at 0 ppm. A quaternary ammonium compound solution shall have a concentration as indicated by the manufacturer’s use direction included in the labeling( 150ppm-400ppm). CDI: Quaternary ammonium bag was replaced and after a few minutes of letting the line run the sanitizer tested at 150ppm. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling(B) (P). The beef that was cut the day before did not reach 41F. Time/temperature control for safety food shall be cooled withing 4 hours to 41F or less if prepared from ingredients at ambient temperature. CDI: Beef was discarded. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Beef and pork in the bunker coolers were stack too high and were cold holding above 41F. Time/temperature control for safety foods shall be held at 41F or below. CDI: Pork and beef were relocated. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). The cut beef was being cooled in the bunker cooler and it failed to reach 41F within 4 hours of preparation/ cutting. Cool meat in the walk in cooler to 41F before placing in the bunker cooler. CDI: Meat was discarded or relocated if it was still cooling within 4 hours. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A)(3) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C). Single use trays in the seafood department were stored on the floor. Single service and single use articles shall be stored at least 6 inches above the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11(B) Good Repair and Proper Adjustment - Equipment (C) replace the damage meat grinder gasket. Equipment components such as doors, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Replace the missing tile near the back door entrance of the meat cutting room. Replace the missing baseboard on the wall behind the bunker cooler. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C). Replace the hair nets used to keep the dust off of the fans. Physical facilities shall be cleaned as often as necessary to keep them clean. |