|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine that was sanitizing dishes below 50ppm. CDI facility used 2 comp sink to clean dishes. Verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed spring mix that was not dated. CDI bag dated. Observed roasted red pepper, mushroom soup, cooked apples, cole slaw, and red pepper aoli that was held over 7 days. CDI items discarded. |
|
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 facility using time for cantelope and melons but there was no written procedures and no time stamp. CDI TPHC procedures provided. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken breast that was thawing without running water above. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed melon and baked goods that are out for a buffet without any form of shields to protect food from contamination. Repeat. |
|
53
|
0
|
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 floors and shelving in walk in unit that is rusting. |