|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed bottled TCS dressings inside far left fliptop, shredded cheese, and hard boiled eggs in right side lowboy above 41F.
CDI- PIC voluntarily disposes of eggs, cheese, and dressings, then begins with new bottles of dressing in ice bath. EHS advises the staff monitor temperatures of dressings carefully, and switch to TPHC in the future if ice baths won’t suffice to hold at 41F and below. (-1.5) |
|
33
|
0.50
|
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 portioned bags of sliced steak cooling in fliptop.
CDI- PIC relocates steak to WIC for proper cooling. (-0.5) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed missing portion of wall panel at mop sink allowing for entry of moisture. Repair at earliest opportunity. (-1)
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed need for caulking at first hand sink across from WIC so there is no gap between the hand-sink and wall. Also observed damaged portion of wall with exposed concrete at floor of WIC entrance, and chipping rubberized coating at clean dish rack in back of kitchen. Repair at earliest opportunity.
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 accumulation of dirt and debris in front, left-hand corner of kitchen, as well as behind chemical dish machine. Increased cleaning frequency is recommended. |