|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Pf
The handsink was blocked by a stool with a purse on it and several sleeves of cups were in the handsink. CDI items were removed from inside and front of handsink to allow handsink to be used. Never block the handsink. Repeat. |
|
21
|
3
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
Tamales kept in a Yeti cooler were measured at below 135F. CDI PIC states that these had been brought in no more than 2hrs prior. She decided to cool them and take them home with her. Repeat. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
A bag of shredded mozzarella was placed on top of the food containers in the top of the prep cooler and was holding at 54F. CDI PIC states that this was done during a lunch rush not long ago. Cheese was placed in the bottom of the prep cooler to properly cool to the correct temperature. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (50-200ppm for chlorine). P
A bottle of sanitizer tested at above 200ppm, as observed through the darkening and subsequent blanching of a chlorine test strip. CDI the sanitizer was corrected to 200ppm. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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
All meats prepared today at 9am were packed firmly into full zip topo bags and placed in the reach-in cooler. At 2pm, all measured between 45-50F, indicating slow cooling. CDI with one hour left in the cooling process, PIC was allowed to completely cover all bags of meats with ice in the reach-in. EHS advises to use a log, noting both the temperatures and the time they were measured, and to store the meats in thin portions to allow heat to escape more easily. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. m
A food employee with a beard did not have a beard guard. Repeat. |