|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P - Observed employee at window handling money and adjusting headset on face but not washing hands before handling clean utensils / tongs and single-service articles. CDI by instruction to ensure employees are removing gloves and washing hands when changing tasks to avoid contamination. Repeat. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed staff not following TPHC procedures for TPHC blanched fries on-site. PIC stated hold time actually 1 hour but written procedures state 2 hour hold time. No discard time indicated for fries. CDI, corrected on-site and PIC stated that will follow current procedures until new procedures provided. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed mac and cheese thawing in container of standing water on prep sink. Use approved thawing methods such as running water below 70 degrees F, in the cooking process or under refrigeration. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed disposable towels for handwashing sink stored on food prep equipment in kitchen. Maintain in paper towel dispenser to protect food potential from contamination / splash from handwashing processes. Repeat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket at 100ppm as registered on test kit. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large bag of single-service jugs on ground in WIF and single-service articles in box on ground in dry storage room. Repeat |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning required in shelving and nonfood contact surfaces throughout facility behind counter where clean single-service articles stored. |