|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C Hand washing signs were missing in both employee restrooms. EHS gave PIC hand washing signs. 0 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon being stored over Past. eggs and rehydrated onions in 1 door reach in unit near the fryer station. Also observed raw bacon being stored above pancakes on speed rack in walk in cooler. CDI- foods were rearranged during the inspection. -1.5 points.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use gloved hands to place burgers on grill station and then proceed to touch in use utensils during prep with same gloved hands. CDI- employee was informed, gloves were changed and hands were washed. |
|
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 chicken tenders being stored inside of refrigeration at >41 degrees(see temp grid above). It was determined that the refrigeration unit was unplugged. Also observed cooked sausage gravy that was placed in the 1 door reach in unit at >140 degrees. CDI- Pic discarded gravy and Chicken tenders were moved to the freezer to cool aggressively. Refrigeration unit was plugged back in and ambient air temperature on unit was properly reading 41 degrees and below. REPEAT - No escalation of points due to overall better cold holding throughout the facility. - 1.5 points. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 TPHC sticker on swish cheese was inadequately labeled with discard time that would of exceeded the 4 hour allowed time hold. CDI- cheese was discarded and all labels were monitored for correct time stamping. -1 point. |
|
41
|
0.50
|
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. Handle of the in use utensil was being stored in direct contact with rehydrated onions. Ensure that utensils are uplifted to avoid possible cross contamination. 0 points. |