|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touch lettuce with Bare hands, they were adding a time sticker since the original one was not the correct time. CDI-EHS told PIC and they voluntarily discarded. REPEAT. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed tomatoes sitting on the bottom shelf, room temp with time stamp, and 1 tomatoe with mold on it. CDI-PIC voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed time stamps for 11:51am (EHS arrived at 11:40am) and the food had already been out. Food temped 70F. CDI-PIC hand made time stamps for 10am, when food came out, and had a designated person who does time stamps. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed WIF with lots of ice building up on the pipes, and the motor panel. Observed water building up around the seams in the WIC-PIC it was condensation (had maintenance out) |