|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee beverages stored on rack above utensils for use at breakfast. CDI: Drinks relocated to be away from food contact surfaces. REPEAT. |
|
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 shall be discarded. -P/Pf Observed butter and cream for breakfast and coffee bars holding at room temperature with no time stamps or written procedures. PIC stated that products are discarded at the end of service (less than 4 hours). CDI: EHS provided written procedure and PIC filled out on site, cream and butter discarded after service. |
|
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 freshly cut tomatos and honeydew cooling in tightly covered pans in reach in units. CDI: Products vented to facilitate more rapid cooling. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service coffee cups at breakfast bar displayed with lip contact surface exposed to potential contamination from air, as well as single service cups stored in dry storage room 1 in basement with lip contact surface exposed. REPEAT. |