|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink buildup in ice machine. Maintenance came and cleaned during inspection. Consider more frequent cleaning. |
|
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 three items stored immersed in ice bath or on top of cube ice at cook station in kitchen - French toast egg batter, turkey bacon, and shredded cheese. Items measured above 41F. Other items in this area measured 41F or below. CDI - items out of temperature were voluntarily discarded. PIC plans to address methods with employees. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
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. Observed TPHC procedures in place for many items offered for service but record keeping for these items was incomplete at Main Dish area and Grill station. REPEAT. This has been an issue for inspections on 7/8/20, 10/13/20, and 1/11/21. VR - verification required. A risk control plan will now be required and EHS will address during verification visit. CDI - PIC asked each operator about the times they had placed items into TPHC and corrected the log sheets. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee with a wristwatch and two others with bracelets, both handling food. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures - C Washed utensils shall be rinsed after cleaning and before sanitizing. Asked PIC about how knives were being washed, rinsed, and sanitized after use at prep stations. PIC said that each employee will use the green bucket of soapy water followed by the red bucket of sanitizer to clean knives after each use rather than using the dish machine or 3 compartment sink. No alternative ware washing method is currently approved. Issues with this method would be no rinse step, no approved alternative method, wash water less than 110F, and no air drying. Process was not observed today so no points are being taken but method should change immediately to using dish machine or 3 compartment sink. |