|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Observed crab meat thawing in standing water. Must thaw in refrigeration, under cold running water, or in microwave as a part of the cooking process. CDI- water drained and cold, flowing water ran over product. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf: Provide a max/min dish plate thermometer or therma labels for dish machine. REPEAT.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Provide test kits for sanitizer. Kitchen manager stated items are on back order with Cisco. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed kitchen equipment needing to be cleaned throughout. Observed spills in refrigerator in dish machine room in Memory Care kitchen. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 dust build up around ceiling vents and peeling paint on ceiling in various areas. |