|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink used as dump sink for sanitizer buckets. CDI - PIC corrected employee and reminded him that handsinks are only for handwashing. -0- |
|
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 expired roast beef with date mark 01/09/2017, inconsistent system of date marking and items prepared today with date mark 01/12/2017. CDI - Roast beef voluntarily discarded and date markings corrected to reflect prep date and expiration date. -1.5- |
|
22
|
2
|
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 butter spread at room temperature for bagels at 72F, held on time, without a time written time procedure or time stamp for the beginning time on the product. CDI - TPHC form emailed today. Fill it out, post it and follow it OR keep butter refrigerated. -2- REPEAT |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 cooked asparagus and mushrooms cooling at room temp at 109F. CDI - PIC placed in walk in to cool.
Observed portioned pastrami cooling in prep unit in tight wrapping at 59F. CDI - Outer wrapping loosened and product moved to walk in cooler to cool. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles of condiments on the cook line. Label these with the common name of the food. -0- |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap under the rear exit door. Install threshold and door sweep if needed to prevent pest entry. -2- REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. Replace these with nonabsorbent ceiling tiles. -0- |