|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee bare hand RTE chicken. CDI- PIC voluntarily discarded the item and informed the employee of the wrong practice. After instruction EHS observed proper handwashing and the changing of gloves. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed raw egg at 76F and pork at 48F. CDI- PIC voluntarily discarded the item. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- REPEAT- Observed RTE chicken, egg roles, spring roles, and rice without dates. PIC stated all items were prepared on Friday. CDI- PIC voluntarily discarded all items. |
|
26
|
0
|
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 a degreaser bottle without a label. CDI- PIC labeled item. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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- REPEAT- Observed noodles and chicken cooling on shelving at 78F. Also observed noodles and chicken cooling in the walk in tightly covered. Ensure TCS foods are being cooled with an active cooling process. CDI- The noodles and chicken that were being cooled on shelving were voluntarily discarded by the PIC. The items that were tightly covered were uncovered and placed in shallow pans.
NOTE: PIC was provided with a cooling parameter poster. EHS explained the process to the PIC. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- REPEAT- Observed flies throughout the facility. PIC provided EHS with pest control management documentation treatments. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed several utensils stored in water at 89F. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed several tiles near the 3 comp sink, back handsink, and prep table in need of replacing due to chipped and cracked tile. Also observed back door FRP wall molding damaged. Corner molding is in need of replacing as well.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -REPEAT- Observed dust build up on AC/HEAT vents in the back prep area. Also observed minor food debris underneath equipment. EHS has observed an improvement from last inspection. |