|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed PIC go outside with EHS, come inside, use hand sanitizer, then go to temp cheese sauce. CDI-EHS intervened and explained they need to wash hands when coming in from outside, they washed hands properly. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed commercially made cheese sauce sitting in a warmer at 127/129F. PIC said it had been there 1.5hrs and they had put it in the microwave and placed it here for HH. EHS observed PIC reheat cheese 3 times in the microwave and got it to 165F. CDI-EHS explained they need to either heat this on the grill and temp it after reheating, and it can't sit there 1.5hrs out of temp. Cheese got to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top of the prep unit holding at 53F, food was between 44-49F. PIC called maintenance and will use temporary time for 4 hrs (they already sue it for lettuce, cheese, tomatoes) during lunch. VR REQUIRED 8/5/2021 |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
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 American cheese with no time label. Lettuce and tomatoes had time stamps. CDI-PIC labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the kitchen area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice building up in the stand up freezer and the WIF. Prep unit in the front is holding hot. Door jam on the WIC is loose and spins. The ceiling vents in the kitchen are building up moisture and leaking onto the floor. |