|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
Yes |
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 several employees using cups to dispense ice. Bare hand/artificial nails and polish in direct contact with ice. CDI DISCUSSION WITH PIC. VERIFICATION REQUIRED. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces. Observed soda dispenser collecting buildup. Employee cleaned soda machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes, grated cheeses and several containers of lettuce holding above 45F in prep line cooler. CDI Items set on TPHC temporarily. Employee stated items may have been on cart out of temperature control for a period of time. REDUCE TIMES ITEMS ARE HELD OUT OF TEMPERATURE CONTROL. PREP LINE COOLERS ARE DESIGNED TO COLD HOLD NOT COOL. ALL ITEMS PLACED IN PREP LINE COOLER MUST BE BELOW 45F. VERIFICATION REQUIRED. |
|
26
|
0
|
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 one container of sanitizer not labeled. CDI container labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 improper cooling methods of lettuce. CDI more ice placed on lettuce. VERIFICATION REQUIRED. ENSURE FACILITY IS USING ICE BATH. REDUCE QUANTITY IN CONTAINERS. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available for use. VERIFICATION REQUIRED. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed two employees using bare hands/cups to scoop ice. CDI employee required to don gloves. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed slow drain at handsink near drive thru. |