|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large fan and hot box in front of the back handsink. CDI- fan removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed employe handle soiled dishes with gloves, then switch to handling clean dishes with the same soiled gloves. CDI- Spoke to manager about issue. Employee washed hands and changed gloves.
NOTE: Facility is currently not serving undercooked foods. Facility also has not had shell stock since the start of COVID 19. |
|
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 2 containers of ranch and 1 containers of slaw in the sause prep top holding above 41F. Observed slaw and fish in the prep top on the line holding above 41F. CDI- Slaw and ranch discarded. Fish was placed inthe walk in cooler to cool down. |
|
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 Observed fried onion rings held on time without written procedures. PIC showed TPHC procedures for fish breader but did not have them for onion rings. CDI- Onion rings added to TPHC document. |
|
31
|
1
|
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 Observed fish in the prep top over stacked. Fish was holding at 37 at the bottom of the pan and 45 at the top. CDI- fish separated. Observed slaw filled above the fill line and not holding temperature. Spoke to PIC about keeping portions smaller. Slaw was discarded. |
|
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 knife stored in the hinges of the prep top unit. Area where knife was stored was heavily soiled with debris. CDI- knife taken back to be washed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wet stacked in the clean dish storage area. |
|
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 prep top units in need of cleaning throughout. |