|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plates being stored as clean with food debris left on them. CDI: plates were relocated to three compartment sink to be properly washed. |
|
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 Observed pre-cooked ribs that had been opened without a date label. CDI: ribs were properly dated. Observed chicken in walk-in with date of 10/19, PIC stated chicken was removed from freezer last night and 10/19 was the freeze date. Chicken was at 32F. EHS suggested including the thaw date on chicken as well to ensure proper dates are following product. |
|
22
|
1
|
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 several items on TPHC without time stamps on them including cheese and different kinds of milk. Facility is using a temperature log as a time stamp where they only had several items listed for today. TPHC procedure states that multiple items, including hot foods are to be on TPHC. Ensure that all items listed on TPHC procedure are time stamped in temperature log book each day. EHS suggested listing items more clearly such as milk, skim milk, half and half, etc. |
|
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 several squeeze bottles and spice shakers without labeling on them. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in microwave, prep freezer and cooler gaskets, and on the clean dish rack. Observed build-up on the outside of squeeze bottles and spice shakers by cookline. |