|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on biscuit prep surface. CDI - PIC voluntarily discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed employee drinking beverage, then move onto food prep without washing hands or changing gloves. CDI - Employee washed hands. All equipment touched moved to 3 comp sink to be W/R/S.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee cleaning grill, then grab gloves without washing hands first. CDI - PIC instructed employee to wash hands. - 2 - |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at 120F. Observed sausage biscuits in hot holding at 104F. CDI - Sausage biscuits voluntarily discarded. Chicken reheated to 203F before being placed back into hot holding. - REPEAT - 1.5 - |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tartar sauce being held at room temperature (60F). Tartar sauce part of new fish sandwich. PIC stated they are trying to find a place to keep the new bottles. CDI - PIC and EHS decided on refrigerated location in prep unit for tartar sauce. All tartar sauce held out of temperature voluntarily discarded by PIC. - 0 - |
|
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 blanched fries held on TPHC with the time of "9:40am" marked. Items approved to be held on time for 2 hours. Food employee had just prepped new fries while EHS was present. New time marked. - 1 - |
|
31
|
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 salads cooling tightly covered. Observed freshly cut lettuce and tomatoes placed into prep top to cool. CDI - Salads uncovered. Lettuce and tomatoes uncovered and moved into WIC to rapidly cool. - 0.5 - |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. - 0 - |