|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute next to to-go window in need of cleaning.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers soiled that were stored clean. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, and rehydrated onions sitting in prep unit above 41F (See temp chart). Observed rehydrated onions in large quantity in the WIC covered. CDI-Items were out in the freezer to help cooling process. REPEAT. |
|
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 rehydrated onions above 41F put in the prep unit and about to be used without being cooled first. This goes aginst there TILT procedures, must start at 41f. Observed unpastuerized eggs sitting on counter and being put on time, they have time procedures for whole pastuerized shell eggs and folded eggs to be set on counter, but no procedures for unpasteurized eggs. CDI-Onions were cooled down in freezer before use, and PIC was givenm TPHC procedures for eggs. REPEAT. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed disinfectant being used for cleaning prep surfaces and table tops. PIC explained they were informed to do this. Explained disinfectant is to strong for food contact surfaces and has to change method to stay in complaince. PIC will now only use this for floors and sanitizer will be used on food contact surfaces. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed burritos being put in the freezer, wrapped and covered at 79F, burritos came down 10F/1hr. CDI-PIC removed tops to allow for cooling. Observed lettuce, and rehydrated onions sitting in prep unit above 41F (See temp chart). Observed rehydrated onions in large quantity in the WIC covered. CDI-Items were out in the freezer to help cooling process. |
|
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 edges of prep units, observed backsplash of soda machines, ice cream machine in need of cleaning. |