|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
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 employee handle sausage with ungloved hand. CDI |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed mussels stored in reach in unit without tag. CDI tag found and put back with batch until empty. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back ice machine soiled with debris.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates on wall by dish machine soiled wth debris. CDI items moved to sink for cleaning. |
|
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 cheddar cheese, swiss cheese, cooked onions, ham, goat cheese and other items in prep top that were above 45F. All other units and reach in units in working order and food temperatures adequate. CDI items discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
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. Observed spaghetti, wheat pasta and cooked carrots not dated and proscuitto chub and tuna that was held for over 7 days. CDI items dated and discarded. Repeat. |
|
22
|
0
|
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. Observed meats not recorded as part of time procedures and time recording sheet pre-dated all start times at 6am. Facility stated about 5 minute variation of when food put on time. CDI meats added to TPHC procedures and instructed facility to get rid of pre-timed sheets and manually recorded them every time a food items is placed out on time. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observedn box of bread stored on the floor. |