|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Employee drinks shall be stored below food food contact surfaces. Observed three bottled waters stored on cutting board of far prep unit. CDI- removed |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Food employees shall not bare hand contact readut to eat foods and must minimize bare hand contact food not ready to eat. Observed three food employees handling/cutting or prepping raw plant foods. Two with bare hands. CDI- instruction provided; those foods must be cooked to 165 F before service |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Observed multiple tags from may and April with no recorded finish date. CDI- instruction provided (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Pf |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat, opened , TCS foods shall meet Date Marking requirements. Observed one cooked cooked pasta dated 5/23. PIC discarded |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Facility using TPHC(Time as a Public Health Control) shall maintain written procedures and label Time on product. Observed all TCS and non-TCS foods in upper cold hold units above 54 F. PIC stated facility protects these foods unisng Time but has no written procedures for them and the Time was not labeled. |