|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Employees were observed using hand sink to wet wiping cloths. Hand sinks may only be used for handwashing. CDI Employees instructed to use sanitizer bucket and not use hand sink for any other purpose then handwashing. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity (Pf) Two deeply dented cans observed in dry storage area. Food packaging must be in good condition, intact, and protect the food inside. CDI PIC isolated cans and labeled “Do Not Use”. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Noodles measured 68F, broccoli measured 60F and broth measured 45F inside of the hot holding cabinet. PIC stated items are placed in cabinet from walk-in cooler during prep to hold before being reheated. Maintain TCS foods in hot holding at 135F or above. CDI PIC reminded that hot cabinets are not designed to reheat foods only to hold. Food items were moved into the steamer. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloth buckets observed on floor throughout kitchen. Employees observed using wiping buckets that measured 0PPM of sanitizer. Store sanitizer containers used for wet wiping clothes off the floor. Maintain sanitizer containers for in-use cloths free of visible debris and soil. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) Dumpster area is used by entire school building. Observed were boxes, pallets and other equipment in or around the enclosure. A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items and clean. |