|
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 holding unit for fried items (timers and hot component) not working properly. CDI PIC placed a work order. For now will use a different timer to ensure product is not being held past required discard time. |
|
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 food establishment placing salads in reach in units tightly covered while still cooling. CDI Items moved to walk in cooler and uncovered. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees performing food preparation while not wearing a hair restraint. Make sure to have appropriate hair restraint to ensure contamination will be prevented from equipment, food and single service. REPEAT
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing multiple rings (not plain while performing food preparation. Make sure food employees remove all jewelry before beginning food preparation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on tall reach in unit near drive through. Make sure to keep in good repair. Observed holding unit for fried items not working. Make sure to keep in good repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up and debris in reach in units. Observed reach in unit fans heavily blocked with dust. Observed debris on make line. Increase cleaning frequency. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Observed build-up in corners of floor and under equipment. Observed food debris in walk in cooler. Make sure to increase cleaning frequency. REPEAT. |