|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee food plate and drink in the rear dish machine area, observed an unopened reeses candy in the kitchen. Food may not be eaten in any food prep or food service areas. Should employees wish to have a drink in the prep area, a cup with a lid and straw may be used if it is stored on lower shelves where no contamination of food, utensils or single service articles such as napkins may occur. Food was discarded and employees instructed on procedure by PIC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 potatoes that are boiled and then kept in a prep cooler for use during dinner service. Items will not properly cool in that time period, cook stated that they are used within 2-4 hours. Should the item not meet 70F within 2 hours of reaching 135F then the items will not be cooled properly and may not be served. EHS informed PIC that the items may be kept on a four hour window through TPHC. EHS provided PIC with a template, who agreed that TPHC would fit the practice better than attempting to cool the items in a prep reach in, due to the rapidity that the items are used. EHS will verify proper TPHC procedures by 7/6/17 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of windex unlabelled at time of inspection. Labelled by PIC, |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a dry goods scoop stored with handle in contact with the food product. Scoop removed by PIC and taken for cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed air vents in the dish machine and kitchen areas rusted/in disrepair. Observed some ceiling tile damage in the grill area.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind dish machine in need of cleaning where black residue has accumulated. |