|
11
|
0
|
Food in good condition, safe and unadulterated |
No |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.
Observed chiles with white and black debris growing on top. CDI items discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed produce stored above precooked items, deli salads, and other RTE items in walk in units. CDI items reorganized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed spinach, cheddar cheese, and mayo that was held in ice bath since 5:45am and did not check temperature before placing for later use. CDI items discarded. Observed rice that was sitting on counter at 54F. CDI item moved to reach in freezer for cooling. Observed butter backets that were sitting at salad bar outside of ice at 69F. PIC stated items were pulled same time as items on salad bar and added to TPHC procedures. Repeat. |
|
22
|
2
|
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 facility not check veggies and diced chicken to ensure they were a 135F before time started. CDI items reheated and time started. Repeat. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two unidentified bottles of chemicals not labeled. CDI items disposed. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C
Observed employee handling food without wearing hair restraint. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed tongs, bowls, and serving tray tops that were wet stacked.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed container of tongs stored in container soiled with debris. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed reach in unit gaskets and doors and interior of reach in soiled with pink and black debris, and interior of hot unit soiled with food debris. Repeat. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee drinks stored above food for the facility. |