|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed water at 70F at hand sinks in women's restroom. CDI; point of use water heaters under hand sinks were turned back on. Observed hot water above 100F before leaving facility. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged salads in bottom of prep unit on line holding 43-46F. Salads were prepared this morning and temp was likely due to just being prepared. PIC was already aware that unit was not properly holding and was in the process of relocating salads to walk in cooler. Observed salads decrease in temp. prior to leaving. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 or 6 hours shall be discarded. -P/Pf Written procedures indicate that foods will be held on line for 4 hours however observed 6 hour discard time indicated on dry erase board. Written procedures do not include guacamole or ranch or honey mustard but time is also being used for these items. CDI- dry erase board was corrected with a 4 hour discard time. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 salads placed in prep unit on line directly after prepared. Cool in walk in cooler prior to holding in working units. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees not wearing hair restraints. |
|
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 main prep unit on line not properly functioning due to ice build up. PIC was already aware of issue and repair person was on site. All foods were removed from unit or placed on TPHC until properly functioning. |