|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple containers of food not covered in lowboy coolers throughout facility. Maintain food covered while in storage. - CDI - PIC covered food. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed salad box being held on time lacking a label indicating when the food should be discarded. - CDI - PIC labeled salad box with time the salad mix should be discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed two spray bottles of sanitizer stored on counters in bar area and another spray bottle of sanitizer stored on shelving next to food in dry storage area. - CDI - PIC moved all chemicals to appropriate locations. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed three unlabeled containers of spices and three unlabeled squeeze bottles. - CDI - PIC labeled all working containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies in facility. PIC stated pest control operator comes to facility once a month. Increase pest control services as needed to ensure facility is free of insects. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed a knife stored between flip top lids of prep unit and a pair of tongs stored underneath grill. - CDI - PIC moved dirty utensils to 3 compartment sink to be cleaned and replaced utensils with clean utensils. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. - Pf - Observed sanitizer concentration of 50ppm quat at 3 compartment sink. EHS observed employee adding water to pre-mixed sanitizer solution which caused the sanitizer concentration to be diluted. - CDI - PIC explained how to properly fill sink. Sink bay was emptied and refilled to proper sanitizer strength of 200ppm quat. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored next to food and clean pans. - CDI - PIC stated office is designated for employee belongings. All employee belongings moved to office. |