|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at prep area handsink. CDI- soap provided. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw meat loaves over RTE food in walk-in cooler. Found raw fish stored over lettuce / tomato in refrigerator. CDI- food re-arranged to prevent cross contamination. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Pizza, said to be held on temperature, found to be 123 F on display plate. CDI- pizza discarded voluntarily by PIC. Hamburgers in holding unit 124 F. CDI- voluntarily discarded by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found lasagna dated prepped today7/12 but was actually prepped previous day. Found chicken salad with prep date as 7/13. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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: Found hot and cold food at grillwith no labels as to begin or end times for TPHC. All food voluntarily discarded. |
|
31
|
0.50
|
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: Found cooling whole meat loaves tightly wrapped and covered at 111 F. Found prepped mac and cheese tightly covered in walk-in 48 F. Found two containers of pasta in refrigerator tightly covered 58 F: CDI-meat loavespulled, sliced and placedon sheet pans in the freezer. Attained 36 F by 5:22 pm. |
|
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. Found containers of sugar date marked but not labeled as to contents. Dry foods such as sugar, flour, etc do not require date marking but are required to be identified. |